See the Recipe. Christopher Hirsheimer
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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.

Pisto Kastarnoésa (Pesto) Pisto Kastarnoésa (Pesto)
This mixed-herb pesto comes from the Castelnuovo Magra region in eastern Liguria.
Yield: makes 1 1/2 Cups

Ingredients

  • 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

Instructions

  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 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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