How can you make a classic pesto very quickly that retains its integrity, flavor and color without compromise? How can you be flexible in your approach to making pesto but still stay true to its authentic Italian roots and heritage? Well, the answer comes to us from a 3 Michelin Star chef from Modena Italy. Join Chef G.S. Argenti as he exposes the secret in this interesting take on pesto. You’ll never look at pesto the same way again and you might never make it the way you’ve learned to anymore.
