Classic basil pesto (Pesto Genovese) from Saveur Magazine, Aug/Sep 2011 (#140) (page 80) by Laura Schenone

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

  • KristenD on August 20, 2025

    Fantastic, blanching was worth the extra step.

  • aeader on July 25, 2016

    Blanching the basil was worth it - it did eliminate the bitterness (esp. when using more mature basil leaves) and locked in the bright green color. This is now my go-to pesto recipe.

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