Ligurian Pesto - Pisto Kastarnoésa xp

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Ligurian Pesto - Pisto Kastarnoésa

1/4 cup walnuts

1 clove garlic, peeled and coarsely chopped

Pinch of coarse salt

2 tightly packed cups small basil leaves

1 tightly packed cup fresh Italian parsley leaves

1 tbsp. fresh marjoram leaves

1/2 cup grated pecorino sardo or parmigiano-reggiano

6 tbsp. extra-virgin olive oil

 

 

 

 

1. Using a mortar and pestle or food processor, make a

paste of the walnuts, garlic, and salt.

 

2. Wash and dry the basil leaves, then add them to the

walnut–garlic mixture, a little at a time, grinding to

a smooth paste. Gradually add parsley leaves, marjoram

leaves, grated pecorino sardo or parmigiano-reggiano,

and olive oil.

 

MAKES 1 1/2 CUPS

 

Source: Saveur, July 1995

Formatted by Chupa Babi in MC: 05.21.06

 

This mixed-herb pesto comes from the Castelnuovo Magra

region in eastern Liguria, which is known for its

seasonal vegetables, especially its autumnal

chestnuts, grapes, and mushrooms.

 

 

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