Pisto Kastarnoésa (Pesto)

Name: Pisto Kastarnoésa (Pesto)
Total time: PT0D0H0M
Yield: makes 1 1/2 Cups
Ingredients: 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

Serves
makes 1 1/2 Cups

CHRISTOPHER HIRSHEIMER

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.

Ingredients

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

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Instructions

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.

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.