I learned to make this pesto in a quaint little specialty shop in Genoa, Italy. It’s great on crostini or tossed with pasta or gnocchi.
1 cup walnut pieces
1 cup (1/2-inch) cubes day-old rustic bread, soaked in ½ cup milk
Coarse sea salt
Freshly ground black pepper
1 garlic clove, minced
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/3 cup Parmesan Cheese
- Place bread cubes in a bowl, add milk, stir to coat bread pieces and set aside.
- In a mortar and pestle, grind the nuts (pound and twist, turning the mortar as you go), adding the nuts a little at a time.
- Add the garlic and continue pounding, twisting and turning.
- Add the bread and milk mixture, pound and twist.
- Add Parmesan cheese, continue blending.
- Season with salt and pepper
- Do not worry if the sauce looks thick, add a little of the water from cooking the gnocchi or pasta.
- Toss with gnocchi or pasta. Or top a crostini with this delicious pesto!