Pesto del Ponente

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

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 around Savona. It combines a preference for more garlic along with a mixture of cheeses.

Ingredients

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

Europe
Italy
Savona
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

Prepare as you would the Pesto Classico, but use the amounts indicated above. Pound the pinoli and walnuts together.