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