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.
- 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
Using a mortar and pestle or food processor, make a paste of the walnuts, garlic, and salt.
Wash and dry the basil leaves, then add them to the walnut–garlic 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.