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Pesto a la Genovese

fresh, colorful and aromatic"


6 cups fresh basil
2-3 cups grated Romano cheese
1 stick unsalted butter at room temperature
1/2-1 cup fresh chicken stock
4-6 cloves of fresh garlic
grated pepper to taste


wash and thoroughly dry basil
add to food processor
add butter and begin to process,
slowly add cheese, chicken stock and garlic
finish by adding oil until you have your desired thickness
pour onto warm linguine

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Nutritional Information
Per Serving

no nutrition information available

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