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Pesto Amalfitana

Photo: Pesto Amalfitana

TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 1 (18-ounce/500 g) jar
LEVEL: Easy

ingredients

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Directions

Put the parsley, walnuts and garlic on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the chopped ingredients in a jar and add the Parmigiano cheese, salt, to taste and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil.

Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.

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  • on October 30, 2011

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    This type of pesto is a nice change from the more common Pesto alla Genovese. I paired the sauce with his dunderi recipe. It was really delicious. Try it!

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