Pesto di Noci
Our basil is growing. We love our classic Genovese pesto while it would be enjoyable to seek alternative to use our basil. I had Aug/Sept 2011 issue of SAVEUR featuring on pesto, carrying various wonderful pesto recipes. One of them was Pesto di Noci.
I adapted the recipe, adjusting amount of some ingredients. Most of ingredients were common to Genovese; only differences were switching pine nut to walnut and adding dried tomato. Dried tomato played a big role here! They brought deep, complex flavor. We were happy to find another great way to enjoy our basil.
Pesto di Noci
SERVES 2
1 -1 1/2 cup basil
1/3 cup toasted walnut
1/4 cup grated Parmigiano-Reggiano and/or Pecorino Romano
1/2 small garlic clove
4 dried tomatoes, rinsed
3 tbs extra-virgin olive oil
pinch of sea salt
freshly ground black pepper and extra cheese for taste
1. Process basil, walnut, dried tomato, garlic in a food processor until smooth.
2. Pour olive oil in a food processor while it's running.
3. Transfer the mixture to a bowl, and mix in cheese, season with salt and pepper.
