Pizza Today - April 2021 - 18

TONY'S TRENDING RECIPE

TONY GEMIGNANI

AGAVE BASIL PESTO
My friend Audrey Kelly writes about
pesto and shares a recipe in an article that
starts on page 44 of this issue. In the article
she mentions my pesto recipe that has a
unique twist - agave nectar. I've written
about agave nectar and provided this recipe
before, but it was years ago and with Audrey
bringing it up I thought it was worth repeating.
I started using agave nectar in 2009 as an
ingredient not only on my pizzas, but also in
my house-made sausage and pesto. At that
time, using agave nectar in cocktails became
popular and my mixologist at Tony's Pizza
Napoletana experimented with new libations. That got me thinking about incorporating the ingredient in my pizzas.
Agave nectar is a sweetener commercially
produced from several species of agave,
including agave tequilana and agave
salmiana. Most of it comes from Mexico.
Agave syrup is sweeter than honey and it

can be bought in different color varieties.
Blue agave (harvested in the volcanic soils
of Southern Mexico) seems to be the most
prevalent. Agaves are large, spiky plants
that resemble a cactus, but they are actually
succulents similar to aloe vera. They are
quite difficult to harvest, so it's definitely an
ingredient that falls in line with the " Respect
the Craft " mentality.
1 pound basil, destemmed
4 ounces grated Parmesan
2 whole 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 (depending on how sweet you like it)
Salt and pepper
Juice of 1 lemon

Blend basil with pine nuts, garlic and grated
Parmesan in a blender.
Next, gradually add in the agave syrup and
olive oil as you go. Then add lemon juice, salt
and pepper (to taste).
Fold in the shaved, hand-crushed Parmigiano Reggiano and then place your pesto into
a squirt bottle.
Chef's Note: Do not add everything all at
once as the flavor of fresh ingredients increase
and decrease in potency throughout the year,
depending on the season. Instead, always add
the ingredients gradually and taste after each
addition, checking for flavor. This is most
important when using garlic and lemon. This
recipe can be thinned out with more olive oil
if necessary.

TONY GEMIGNANI is one of America's most influential pizza makers. Instagram: @capopizza Photo: Tony Gemignani
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Pizza Today - April 2021

Table of Contents for the Digital Edition of Pizza Today - April 2021

Pizza Today April 2021
Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
Tony's Trending Recipe
Knead to Know
Destinations
Ghost Kitchens
New Item Roll Out
Private Labeling
Outdoor Dining Setup
The New York Style
Going Pesto
Latest menu Trends
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - April 2021 - CT1
Pizza Today - April 2021 - CT2
Pizza Today - April 2021 - Pizza Today April 2021
Pizza Today - April 2021 - Cover2
Pizza Today - April 2021 - Commentary
Pizza Today - April 2021 - 4
Pizza Today - April 2021 - 5
Pizza Today - April 2021 - 6
Pizza Today - April 2021 - 7
Pizza Today - April 2021 - Digital
Pizza Today - April 2021 - 9
Pizza Today - April 2021 - Conversation
Pizza Today - April 2021 - 11
Pizza Today - April 2021 - Mike's Monthly Tip
Pizza Today - April 2021 - 13
Pizza Today - April 2021 - Man on the Street
Pizza Today - April 2021 - 15
Pizza Today - April 2021 - Building Blocks
Pizza Today - April 2021 - 17
Pizza Today - April 2021 - Tony's Trending Recipe
Pizza Today - April 2021 - 19
Pizza Today - April 2021 - Knead to Know
Pizza Today - April 2021 - 21
Pizza Today - April 2021 - 22
Pizza Today - April 2021 - 23
Pizza Today - April 2021 - Destinations
Pizza Today - April 2021 - 25
Pizza Today - April 2021 - Ghost Kitchens
Pizza Today - April 2021 - 27
Pizza Today - April 2021 - 28
Pizza Today - April 2021 - 29
Pizza Today - April 2021 - New Item Roll Out
Pizza Today - April 2021 - 31
Pizza Today - April 2021 - 32
Pizza Today - April 2021 - 35
Pizza Today - April 2021 - Private Labeling
Pizza Today - April 2021 - PEC1
Pizza Today - April 2021 - PE2
Pizza Today - April 2021 - PE3
Pizza Today - April 2021 - PE4
Pizza Today - April 2021 - PE5
Pizza Today - April 2021 - PE6
Pizza Today - April 2021 - PE7
Pizza Today - April 2021 - PE8
Pizza Today - April 2021 - PE9
Pizza Today - April 2021 - PE10
Pizza Today - April 2021 - PE11
Pizza Today - April 2021 - PE12
Pizza Today - April 2021 - PE13
Pizza Today - April 2021 - PE14
Pizza Today - April 2021 - PE15
Pizza Today - April 2021 - PE16
Pizza Today - April 2021 - 35
Pizza Today - April 2021 - Outdoor Dining Setup
Pizza Today - April 2021 - 37
Pizza Today - April 2021 - 38
Pizza Today - April 2021 - 39
Pizza Today - April 2021 - 40
Pizza Today - April 2021 - 41
Pizza Today - April 2021 - The New York Style
Pizza Today - April 2021 - 43
Pizza Today - April 2021 - Going Pesto
Pizza Today - April 2021 - 45
Pizza Today - April 2021 - Latest menu Trends
Pizza Today - April 2021 - 47
Pizza Today - April 2021 - 48
Pizza Today - April 2021 - 49
Pizza Today - April 2021 - Product Showcase
Pizza Today - April 2021 - 51
Pizza Today - April 2021 - Pizza Today Yellow Pages
Pizza Today - April 2021 - 53
Pizza Today - April 2021 - 54
Pizza Today - April 2021 - 55
Pizza Today - April 2021 - 56
Pizza Today - April 2021 - 57
Pizza Today - April 2021 - The Marketplace
Pizza Today - April 2021 - 59
Pizza Today - April 2021 - 60
Pizza Today - April 2021 - 61
Pizza Today - April 2021 - 62
Pizza Today - April 2021 - 63
Pizza Today - April 2021 - 64
Pizza Today - April 2021 - 65
Pizza Today - April 2021 - Expo Spotlight
Pizza Today - April 2021 - Cover3
Pizza Today - April 2021 - Cover4
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