Pesto Amalfitana

Name: Pesto Amalfitana
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 1 (18-ounce/500 g) jar
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

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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

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.

Recipe courtesy of David Rocco