Basil, parsley, and walnut pesto (Pesto di basilico, prezzemolo e noci) from Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook (page 167) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

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

  • GiselleMarie on July 23, 2020

    This is almost as good as pesto made with pine nuts but much less expensive. Lidia calls for adding 1/2 cup olive oil to the herb-walnut mixture in the food processor, but it came out less “saucy” than I prefer. I’ll use at least 1/4 cup more oil next time.

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