Sub-Zero PreservationWolf


Basil Pesto


1 pound fresh basil leaves
2 cloves garlic, peeled
4 cups grated Stravecchio or Parmesan cheese
3 cups extra virgin olive oil
2 cups lightly toasted walnuts (optional)
Kosher salt and freshly ground black pepper


Remove stems from basil and wash and drain leaves. In 12-quart stockpot on Wolf rangetop over high heat, bring 6 quarts of very salty water to a boil. Place the leaves into a wire basket that fits into the pot of water. Place the basket into the water for 2 to 3 minutes. Remove the basket and plunge it into ice water. Squeeze water out of basil and set aside. Add all ingredients, including the basil, into 14-cup food processor bowl with cutting blade. Process for 3 minutes or until mixture is well-mixed.

Makes 6 to 7 cups.

Use a Factory Certified installer and receive an extra year of full warranty.