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

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

French Lentils with Walnuts and Goat Cheese

Recipe courtesy of Laura Calder

Pesto Amalfitana

Recipe courtesy of David Rocco

Pesto

Recipe courtesy of David Rocco

Arugula Pesto

Recipe courtesy of Michael Chiarello

Basil Pesto

Recipe courtesy of Food Network Kitchen

Flatbread and Yogurt Pesto

Recipe courtesy of Debi Mazar and Gabriele Corcos

Parsley-Lemon Pesto

Recipe courtesy of David Rocco

Lasagne Al Pesto

Bianca Lasagna with Pesto

Recipe courtesy of Kelsey Nixon

On TV

So Much Pretty Food Here