Mozzarella a la Genovesse
This was dinner for me and a young lady. My parents gave me about 2 cubic tons of fresh basil from their garden and I whipped up a monster 2 quarts of pesto a la Genovesse. We ate this with fresh chiabatta rolls.
5 thoughts on “Mozzarella a la Genovesse”
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derryX
My pesto recipe is all by eye and taste. Olive Oil, grated parmesan cheese, basil, freshly lightly toasted pignoli nuts, garlic, salt, pepper. The ratio is Q:W:E:R:T:Y:U, where Q, W, E, R, T, Y, and U are all unknowns.
I wish I could be more helpful, but sometimes those “by eye” recipes just are what they are.
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