Pesto della Valpolcevara

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

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

In the entroterra between Genoa and Lombardy, they like their pesto with a little Parmigiano-Reggiano, and a combination of nuts.

Ingredients

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

Europe
Italy
Sauce
Mediterranean
Vegetarian
Gluten-free

Method

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