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This is from my favorite Italian cookbook: The Classic Pasta Cookbook by Giuliano Hazan. Walnut pesto, like basil pesto, is a speciality of Liguria on the Italian Riviera. It is good with fettuccine (known as trenette in Liguria) or spaghetti; it is traditionally served with pansoti, a triangular pasta parcel filled with five different local wild greens. Someday I will try to make the pansoti using wild dandelion leaves along with homegrown bitter greens. Feeds 6 with a second course. Cooking time includes bringing water to a boil.
Units: US | Metric
Serving Size: 1 (104 g)
Servings Per Recipe: 4