Recipe courtesy of David Rocco

Pesto Amalfitana

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 1 (18-ounce/500 g) jar
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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

  1. 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.
  2. 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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