PESTO VINAIGRETTE 1 quart

4 OZ Pesto (recipe follows)
1 tsp salt
pepper as needed
8 oz red wine vinegar
24oz olive oil or vegetable oil
1)Combine the pesto,salt,pepper, and vinegar.
2)Gradually incorporate the oil in a thin stream, mixing thoroughly.Adjust the seasoning
with salt and pepper.
3) Serve immediately or refrigerate for later use.


PESTO makes 8oz

Learn ,and practice how to make this sauce.
I will show you, with future posts how to make succulent dishes with pesto.



This recipe is from the region of Liguria.
2oz basil leaves
3tbsp pine nuts
1/4oz garlic paste
1/4 salt
2 to 4 oz olive oil
2 oz parmigiano cheese
1) Rinse the basil,dry, and chop coarsley.
Transfer to a food processor or to a mortar or pastle.
Grind the basil,pine nuts,garlic,and salt together,adding oil gradually,to
form a thick paste as a sauce like consistency.
2) Adjust with the parmigiano and salt.


AIOLI makes 1 quart

2 egg yolks
1/4oz garlic mashed to paste
1oz white wine vinegar
1/2oz water
1tsp mustard
1 pint vegetable oil
10oz extra vergin olive oil
salt, pepper as needed, lemon juice as needed.
1)Combine the yolks,garlic,vinegar,water and mustard in a bowl.
Mix well until the mixure is slightly foamy.
2)Gradually add the vegetable oil,the olive oil in a thin stream, constantly beating with the whip
until the are incorporated and the mayonnaise is thick.
3) Adjust the flavor with salt,pepper,and lemon juice.
Refrigerate as fast as possible.


Ciao a tutti.
Ciro D'Agostino