Genoese pesto from Sauces: Classical and Contemporary Sauce Making (page 461) by James Peterson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JKDLady on August 10, 2015

    This was a disaster for me. I tried to use a blender, but it would not purée. Perhaps I should have put the ingredients in the blender in a different order. Any way about it, however, there was way too much for my blender. This is a huge amount of basil. I ended up moving everything to the food processor. I can't imagine the mortal and pestle large enough for this recipe. The taste was fine, but there was too much salt for our palettes.

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