Follow these steps for perfect results
walnuts
coarsely chopped
garlic
peeled and coarsely chopped
salt
coarse
basil leaves
tightly packed
Italian parsley leaves
fresh, tightly packed
marjoram leaves
fresh
pecorino sardo
grated
olive oil
extra-virgin
Combine walnuts, garlic, and salt in a mortar and pestle or food processor.
Grind into a paste.
Wash and dry basil leaves.
Add basil leaves to the walnut-garlic mixture, a little at a time.
Grind to a smooth paste.
Gradually add parsley leaves, marjoram leaves, and grated cheese.
Add olive oil slowly, while continuing to grind until fully incorporated.
Expert advice for the best results
Toast the walnuts for a deeper flavor.
Add a squeeze of lemon juice for brightness.
Store pesto in the refrigerator, covered with a thin layer of olive oil, to prevent browning.
Everything you need to know before you start
5 mins
Can be made 2-3 days in advance
Serve with a drizzle of olive oil and a sprinkle of grated cheese.
Toss with pasta
Spread on bruschetta
Use as a marinade for chicken or fish
Complements the herbal flavors
Discover the story behind this recipe
A staple of Italian cuisine, often associated with summer and fresh ingredients.
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