Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Pesto Amalfitana
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- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 1 (18-ounce/500 g) jar
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 346
- Total Fat
- 36 g
- Saturated Fat
- 6 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 7 mg
- Sodium
- 140 mg
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 1 (18-ounce/500 g) jar
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 346
- Total Fat
- 36 g
- Saturated Fat
- 6 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 7 mg
- Sodium
- 140 mg
Ingredients
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.
