In Italy, basil pesto is prepared and sold as thick paste. It is not pourable, as often sold in jars in many countries. The reasons are practical and make good sense:
- The paste gives more for the money. Pay for the pesto rather than the weight of oil.
- Since paste is concentrated in flavor, it is the cook’s choice of how to use it. In Italy, there is a myriad of applications. It is great as a sauce, a spread, a dip, a dressing.
Make Genovese Basil Pesto the way Italians prepare it at home. Special Chef's Tips for ingredients and techniques. Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One PDF with photo. Makes 1 cup/240 ml. Double or triple quantities as you wish.