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PESTO AMALFITANA |
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2 garlic cloves
1 cup extra virgin olive oil (240ml)
Bunch of Italian parsley, washed and dried
1/2 cup walnuts
1 cup freshly grated parmigiano reggiano cheese
1/2 tablespoon coarse sea salt |
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To start your Pesto Amalfitana: |
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Place garlic, parsley, salt, and walnuts in food processor. |
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With the motor running, add extra virgin olive oil in a thin, steady stream. |
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Once you have an even consistency, add freshly grated parmigiano cheese to food processor and puree for a few more seconds. |
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Pesto can be served fresh or it can be preserved in the refrigerator or freezer. |
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To preserve the sauce in a jar, make sure to top up pesto with a layer of extra virgin olive oil. |
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Per 6 - 8 persone |
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