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Genova Walnut Pesto

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.

Ingredients:

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
Directions:

  1. Place bread cubes in a bowl, add milk, stir to coat bread pieces and set aside.
  2. 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.
  3. Add the garlic and continue pounding, twisting and turning.
  4. Add the bread and milk mixture, pound and twist.
  5. Add Parmesan cheese, continue blending.
  6. Season with salt and pepper
  7. Do not worry if the sauce looks thick, add a little of the water from cooking the gnocchi or pasta.
  8. Toss with gnocchi or pasta. Or top a crostini with this delicious pesto!

 

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

Aboutadmin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture.
Connect with me on Google+

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