Jan 312019
Genova Walnut Pesto

I learned to make this delicious pesto in a little shop in Genova, Italy. It’s traditionally made in a mortor and pestle, but it’s fine to use a food processor. It’s wonderful served with butternut squash gnocchi!


  • 1 cup walnut pieces
  • 1 cup (1/2-inch) cubes day-old rustic bread,
    soaked in ½ cup milk
  • Sea salt
  • Freshly ground black pepper
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh sage
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil


  1. Place bread cubes in a bowl, add milk, stir to coat bread pieces and set aside.
  2. In a food processor, pulse to grind the nuts.
  3. Add the garlic and pulse.
  4. Add the bread and milk mixture, pulse until mixed.
  5. Add sage and Parmesan cheese, continue pulsing.
  6. Slowly drizzle in the olive oil and pulse until blended.
  7. Season with salt and pepper
  8. Do not worry if the sauce looks thick, add a little of the water from cooking the gnocchi or pasta.
  9. 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+

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