Trending Recipe: Agave Basil Pesto

tony gemignani, pizza rock, tony's pizza napoletana

Tony Gemignani, pizza grasp and restaurateur

My buddy Audrey Kelly writes about pesto and shares a recipe in an article on this situation. Within the article she mentions my pesto recipe that has a singular twist — agave nectar. I’ve written about agave nectar and offered this recipe earlier than, nevertheless it was years in the past and with Audrey bringing it up I believed it was value repeating.

I began utilizing agave nectar in 2009 as an ingredient not solely on my pizzas, but additionally in my house-made sausage and pesto. At the moment, utilizing agave nectar in cocktails turned widespread and my mixologist at Tony’s Pizza Napoletana experimented with new libations. That acquired me occupied with incorporating the ingredient in my pizzas.

Agave nectar is a sweetener commercially produced from a number of species of agave, together with agave tequilana and agave salmiana. Most of it comes from Mexico. Agave syrup is sweeter than honey and it may be purchased in several coloration varieties. Blue agave (harvested within the volcanic soils of Southern Mexico) appears to be probably the most prevalent. Agaves are massive, spiky vegetation that resemble a cactus, however they’re truly succulents just like aloe vera. They’re fairly troublesome to reap, so it’s positively an ingredient that falls in keeping with the “Respect the Craft” mentality.

Trending Recipe: Agave Basil Pesto


Recipe sort: sauce


  • 1 pound basil, destemmed
  • 4 ounces grated Parmesan
  • 2 complete cloves garlic
  • 4 ounces shaved Parmigiano Reggiano (after you shave it, hand crush it)
  • 4 ounces pine nuts
  • 18 ounces extra-virgin olive oil
  • 2-4 ounces agave nectar syrup (relying on how candy you prefer it)
  • Salt and pepper
  • Juice of 1 lemon
  1. Mix basil with pine nuts, garlic and grated Parmesan in a blender.
  2. Subsequent, step by step add within the agave syrup and olive oil as you go. Then add lemon juice, salt and pepper (to style).
  3. Fold within the shaved, hand-crushed Parmigiano Reggiano after which place your pesto right into a squirt bottle.


TONY GEMIGNANI is certainly one of America’s most influential pizza makers.  Instagram: @capopizza Picture: Tony Gemignani

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