What goes in
- basil
- olive oil
- pine nuts
- garlic
- salt
← All midsBATCH METHOD
MID-BASE
PESTO
Pesto Genovese
Genovese basil sauce; freeze before cheese and butter so the flavour stays fresh.
standalone
PORTION45 ml cube
BATCH×8
PARENTStandalone
DINNERS4+
Make it once
- 1
Process basil, oil, pine nuts, garlic and salt while keeping mixture cool.
- 2
Freeze at the oil stage.
- 3
Fold in Parmigiano/Pecorino and butter after thawing; never cook pesto.
STORAGEFreeze under olive oil; add cheese / butter after thawing.
SOURCEMarcella Hazan — Essentials of Classic Italian CookingClassic Pesto from Marcella Hazan
WHAT IT OPENS
Meals from this mid
Pesto pastaPesto chickenPesto minestroneCaprese pesto sandwich