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Ligurian Pesto - Pisto Kastarnoésa
1/4 cup walnuts
1 clove garlic, peeled and coarsely chopped
Pinch of coarse salt
2 tightly packed cups small basil leaves
1 tightly packed cup fresh Italian parsley leaves
1 tbsp. fresh marjoram leaves
1/2 cup grated pecorino sardo or parmigiano-reggiano
6 tbsp. extra-virgin olive oil
1. Using a mortar and pestle or food processor, make a
paste of the walnuts, garlic, and salt.
2. Wash and dry the basil leaves, then add them to the
walnutgarlic mixture, a little at a time, grinding to
a smooth paste. Gradually add parsley leaves, marjoram
leaves, grated pecorino sardo or parmigiano-reggiano,
and olive oil.
MAKES 1 1/2 CUPS
Source: Saveur, July 1995
Formatted by Chupa Babi in MC: 05.21.06
This mixed-herb pesto comes from the Castelnuovo Magra
region in eastern Liguria, which is known for its
seasonal vegetables, especially its autumnal
chestnuts, grapes, and mushrooms.
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