December 7th, 2009 
Grant Trimboli Brought to you EXCLUSIVELY from our friends at All About The Music:
Sick of that same old Olive Garden? Well good news, because shredder Ico of Italian thrash-and-rollers IDOLS ARE DEAD is back exclusively in the kitchen with our homies in Under The Gun Review. Today we bring you Pesto alla Genovese Sauce, so you can make some delicious Pesto pasta! If you missed the previous 2 exclusive episodes with Risotto Alla Milanese and Spaghetti Alla Carbonara, make sure you check ‘em out and jump back into your cookbook. Stay tuned, for Chef Ico has a ton more authentic Italian recipes for you…
Pesto alla Genovese Sauce (4 people)
Ingedients:
-Abundant basil (about 2 handfuls of basil leaves)
-Garlic, 1 or 2 cloves
-Oil, 1 good glass (use the extra virgin one, which is about 25 cl, or 8.45 fl Oz.)
-Grated Parmigiano Reggiano, 3 spoons
Cooking Instructions:
1. Chop finely the basil together with the garlic, more or less according to your tastes. (Maybe you can use a blender)
2. Add the grated Parmigiano and the oil to the smooth mix you have obtained with basil and garlic. The sauce should be thick but fluid at the same time so adjust the quantity of the ingredients according to the thickness.
I do usually add to the sauce some pine kernels and some little cubes of a boiled potato.
The typical Ligurian dish is with Trenette or Trofie.
Enjoy! :D
Questions for the cook? Questions for the guitarist? Reach out, and any authentic Italian recipes you’d like to see, leave a comment!!
ico@idolsaredead.com
-Ico
- MUSIC VIDEO: Tear Out The Heart Ft. Dan Marsala (Story Of The Year) – “Coffin Eyes” - August 5, 2013
- Sleeping With Sirens Announce The Feel This Tour - August 5, 2013
- MIXTAPE: Curren$y & Jet Life – ‘Red Eye’ - August 3, 2013
Posted in 
Tags: 
exactly thisUnder The Gun Review » Blog Archive » Cooking with Ico Episode 3! is really
nice. hope i gonna see more post like thesewww.momrecipebook.com
While we’re on the topic of Cooking with Ico Episode 3! : , Bay leaves are best used in lots of types of foods. Bay leaves are also perfect to use in soups like beef soup and tuna chowder. They compliment most fish. Bay leaves also go great with most meats, including beef, veal, pot roast and boiled ham. For fowl dishes, their best uses are for boiled chicken, game and stews. Bay leaves will often give regular ordinary foods such as onion, boiled potatoes and green beans a special taste. Add a few to your next homemade marinade for a great flavor.