Walnut pesto from Polpo: A Venetian Cookbook (of Sorts) (page 208) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 13, 2016

    I really liked this wintery version of pesto, but you need to enjoy bitter flavors to like this. I used half of the arugula and garlic, but eyeballed the rest of the ingredients as I didn't feel like measuring in grams. The cheese sets off the bitter arugula and walnuts nicely and I didn't need to use much oil.

  • westminstr on April 20, 2015

    Wow, this was a really fantastic pesto. I made 1/5 the recipe with 60g each arugula and walnuts and that filled up my food processor and made a large portion. Loved this. The kids didn't seem to like it though, but they may have liked it better on pasta. Loved this on toast.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.