Pesto
Cookbook
Page 139
Cuisine: Italian
Course: Main Courses
basil
marcella hazan
Parmesan cheese
pasta
pesto
Reviews
2 reviews,
average rating 5.0 / 5
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It's all in the details. Marcello Hazan gives all her tips on making blender/mortar pesto, including making to freeze. This is the definitive classic pesto recipe!
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This is a robust, garlicky, salty pesto that is wonderful and memorable. Like many of the recipes from this book, it has become a staple in my kitchen, I have probably made it more than 25 times.
I have fine-tuned it to my tastes, pulling back on the raw garlic and adding a very small squirt of lemon juice to help preserve a fresh green color. Walnuts also work well with this recipe if pine nuts are not available. I freeze it in ice cube trays and then transfer the cubes to a ziploc. Great o... Read more
I have fine-tuned it to my tastes, pulling back on the raw garlic and adding a very small squirt of lemon juice to help preserve a fresh green color. Walnuts also work well with this recipe if pine nuts are not available. I freeze it in ice cube trays and then transfer the cubes to a ziploc. Great o... Read more