A fresh and creative summer twist on the classic Ligurian pesto, celebrating the sweet and delicate flavor of friggitelli peppers. Inspired by the Mediterranean tradition of uncooked sauces, this recipe combines the crunch of walnuts with the aromatic notes of friggitelli for a creamy and irresistible result. Perfect for dressing refined pasta dishes, this pesto releases a unique aroma that recalls the authentic flavors of the vegetable garden
Wash, dry and cut the friggitelli peppers in half, removing the seeds and stems
2
Transfer the friggitelli to a frying pan with a drizzle of olive oil and a little water, then cook over medium heat for about 10 minutes with the lid on
3
Blend the walnuts until finely chopped and set them aside
4
Grate the Parmigiano Reggiano and set it aside
5
Place the friggitelli, extra virgin olive oil and a pinch of salt into the immersion blender cup, then blend until smooth and creamy
Tip:
Let the friggitelli cool before blending, as the heat could melt the Parmigiano Reggiano
6
Add the chopped walnuts and grated Parmigiano Reggiano prepared earlier, then mix with a spatula until fully combined. Taste and adjust the salt if needed
Storage
Store the pesto in the refrigerator for 3–4 days in a glass jar, covering the surface with a thin layer of olive oil.
Alternatively, portion it into freezer-safe containers and freeze it for up to three months.
Cost
The cost of this recipe is affordable thanks to the use of seasonal vegetables that are easy to find. The walnuts and high-quality cheese slightly increase the overall cost
Health
Friggitelli and walnut pesto is rich in healthy fats and vitamins, making it a nutritious yet energy-dense condiment. Moderate portions are recommended due to the calories provided by the walnuts and olive oil
AuthorEditorial staff - Luca M.
5.0
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