Recipe courtesy of David Rocco
Episode: Sauces
Pesto Amalfitana
Total:
15 min
Active:
15 min
Yield:
1 (18-ounce/500 g) jar
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
1 (18-ounce/500 g) jar
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
1 (18-ounce/500 g) jar
Level:
Easy

Ingredients

  • Bunch fresh flat-leaf parsley, washed and dried
  • 1/2 cup/125 ml walnuts
  • 2 cloves garlic
  • 1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
  • Salt
  • 1 cup/250 ml extra-virgin olive oil

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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