Pesto Gastronomico

Name: Pesto Gastronomico (Pesto for Tourists)
Yield: Makes about 1 cup/225 ml
Cuisine: Italian
Ingredients: 1 pinch coarse sea salt; 2 tablespoons/15 g fresh Italian (flat) parsley; 50 small or 25 large fresh basil leaves, carefully wiped, stems and spines removed; 3 to 4 tablespoons/45 to 60 ml Ligurian extravirgin olive oil, preferably fruttato; 4 tablespoons/30 g fresh, finely grated Parmigiano-Reggiano; 1 clove garlic, peeled, with the green heart removed; 1 tablespoon/7 g unsalted walnuts; 3 tablespoons/22 g pinoli

Pesto for Tourists

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This is a more modern pesto, one that is thought to appeal to foreign tastes. You often see it in tourist restaurants.

Ingredients

1 pinch coarse sea salt
50 small or 25 large fresh basil leaves, carefully wiped, stems and spines removed

Europe
Italy
Liguria: Genoa
Sauce
Mediterranean
Gluten-free
Vegetarian

Method

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