Description
Here's another pesto from Liguria, this one made with walnuts! It's great on different ravioli, especially those filled with butternut squash or with cheese, and it's really something on lobster-filled ravioli!Region
Here's another pesto from Liguria, this one made with walnuts! It's great on different ravioli, especially those filled with butternut squash or with cheese, and it's really something on lobster-filled ravioli!Yield
3 Cups
Preparation time
5 minutes
Ingredients
2 c chopped walnuts
1 sli Bread (soaked in milk and squeezed dry)
1⁄2 c Pine Nuts
1⁄2 clv Garlic
1⁄4 c Parmigiano-Reggiano cheese (grated)
1⁄2 c Extra-Virgin Olive Oil
1 pn Marjoram
Instructions
- Chop the nuts finely in a food processor.
- Add the bread, pine nuts, and garlic and pulse until blended.
- Add the cheese and the oil bit by bit, until well blended.
- Finish with the marjoram.
Source
La Cucina, The Regional Cooking of Italy