Pesto and Aioli

[Ciro]

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