Pisto Kastarnoésa (Pesto)

  • Serves

    makes 1 1/2 Cups


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.


  • 14 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
  • 12 cup grated pecorino sardo or parmigiano-reggiano
  • 6 tbsp. extra-virgin olive oil


Step 1

Using a mortar and pestle or food processor, make a paste of the walnuts, garlic, and salt.

Step 2

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.

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