- 300g basil leaves (or watercress)-blanched for 5 seconds and refreshed in ice water
- 75g parmesan, grated
- 40g toasted pinenuts
- 300ml pomace oil
- 5g salt
- 2g black pepper, ground
pacojet pesto
steve bennett
9th May 2013
pacojet pesto
combine all ingredients, pour into pacojet beakers and pacotize.
vac pac immediately, until needed....
Ingredients
Method
combine all ingredients, pour into pacojet beakers and pacotize.
vac pac immediately, until needed.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
