Pesto Antico

Name: Pesto Antico (Ancient Pesto)
Yield: Makes about 1 cup/225 ml
Cuisine: Italian
Ingredients: 2 to 3 cloves garlic, peeled, with the green heart removed; 1 pinch coarse sea salt; 60 small or 30 large fresh basil leaves, carefully wiped, stems and spines removed; 1 to 2 tablespoons/7 to 15 g unsalted walnuts or pinoli; 3 to 4 tablespoons/45 to 60 ml Ligurian extravirgin olive oil; 4 tablespoons/60 g fresh, finely grated Pecorino Romano

Ancient Pesto

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

The first pesto that had added cheese only contained Pecorino from Sardinia. It also had a little more garlic and fewer nuts than the classic version.

Ingredients

1 pinch coarse sea salt
60 small or 30 large fresh basil leaves, carefully wiped, stems and spines removed

Europe
Italy
Sauce
Gluten-free
Mediterranean
Sardinia
Vegetarian

Method

Prepare as you would the Pesto Classico, but use the amounts indicated above.