Pesto del Levante

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

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This is the sort of pesto you would find between Rapallo and Levanto. It combines a preference for less garlic along with a mixture of cheeses and nuts.

Ingredients

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

Europe
Italy
Liguria: Genoa
Sauce
Mediterranean
Vegetarian
Gluten-free

Method

Prepare as you would the Pesto Classico, but use the amounts indicated above. You should do salt and basil, then the optional garlic, then the nuts together, then the two grated cheeses, then the creamy cheese, then the oil.