This recipe is liked by 0 person(s). |
PESTO - Pesto Amalfitana
Nb persons: 0
Yield: 1 (18-ounce/500 g) jar
Preparation time:
Total time:
Source:
Pesto Amalfitana Recipe courtesy David Rocco - Cooking Channel INGREDIENTS Bunch fresh flat-leaf parsley, washed and dried | |
1/2 cup/125 ml | walnuts |
2 cloves | garlic |
1/2 cup/125 ml | freshly grated Parmigiano-Reggiano cheese |
Salt | |
1 cup/250 ml | extra-virgin olive oil |
DIRECTIONS
Put the parsley, walnuts and garlic on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the chopped ingredients in a jar and add the Parmigiano cheese, salt, to taste and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil.
Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.
© Recipe courtesy David Rocco
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.