I first saw this recipe on an episode of David Rocco’s Dolce Vita on Cooking Channel. I love this show because much of his cooking seems to involve simple preparation of fresh local fruits and vegetables. That happens to be one of my favorite things as well.
This pesto comes from the sunny Amalfi coast of Italy – via an Italian/Canadian, to Happy Acres. It’s great tossed with pasta dishes, slathered on pizza crust or spread on a slab of crispy crostini bread. Or add a spoonful to a bowl of vegetable or chicken soups.
Pesto Amalfitana
Adapted from a David Rocco recipe [1]
1 cup parsley leaves (tightly packed)
1/2 cup extra virgin olive oil
1 garlic clove, crushed
1/4 cup walnuts
1 dash salt, quanto basta (as required/just enough)
1/2 cup grated Parmesan cheese
1. Place all ingredients except cheese in food processor. Process to desired consistency.
2. Stir in cheese. If freezing, omit cheese and add after thawing.
3. To help preserve the pesto, cover the top of the pesto with a layer of olive oil.
Servings: 16 (1 tbsp)
Yield: 1 cup
Nutrition Facts
Nutrition (per serving): 87 calories, 78 calories from fat, 8.9g total fat, 2.8mg cholesterol, 59.8mg sodium, 33.6mg potassium, <1g carbohydrates, <1g fiber, <1g sugar, 1.6g protein, 42mg calcium, 1.6g saturated fat.