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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


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.

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.

Add the olive oil and lukewarm water as needed to obtain a thick creamy pesto.

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 is featured on show 2812 – Cooking of Liguria.


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