Basil, parsley, & walnut pesto from Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

  • basil
  • pecorino Romano cheese
  • parsley
  • walnuts
  • EYB Comments

    See recipe for variations.

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

  • Eat Your Books

    See recipe for variations.

  • Zosia on November 18, 2020

    A delicious alternative to pesto with pine nuts. It was quite thick and perhaps a little dry but I didn't mind that. I used some of it right away for pasta and thinned it with pasta cooking water and stored the remainder in the fridge to be thinned as required for other recipes.

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