Walnut Pesto for Pansotti


  • 1 cup milk or cream
  • 1 large slice of sourdough bread, crusts removed
  • 2 cups chopped walnuts
  • 1/2 clove garlic
  • 1 tablespoon Parmigiano Reggiano cheese, grated
  • 5 tablespoons extra virgin olive oil
  • 10 leaves fresh marjoram
  • Sea salt to taste
  • Warm water
  • Hot pasta water


  1. Put the bread in a bowl and cover with the milk or cream. When it is completely wet, drain and squeeze with your hands to remove excess liquid.
  2. Put the drained bread in a blender or food processor, along with the walnuts, garlic, marjoram, cheese and 2 pinches of salt. Blend until the walnuts are well crumbled and the mixture turns smooth.
  3. Add the olive oil and lukewarm water as needed to obtain a thick creamy pesto.
  4. When ready to serve with pansotti, combine the walnut pesto with a small amount of hot pasta water and either pour over the pasta or toss lightly in a saute pan to warm thoroughly.

This recipe was featured on Season 28 - Episode 2812.

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