Anchovy pesto

Anchovy pesto

Pesto di alici

By
From
The Amalfi Coast
Serves
8
Photographer
Helen Cathcart

Originally this pesto would have been made using a pestle and mortar but today a food processor is a quicker option. This recipe uses up the anchovies left over after making colatura. We prefer salted anchovies in preference to those in oil; they should be well rinsed. If using the canned variety pour in the oil from the can too.

Ingredients

Quantity Ingredient
60g salted anchovies or anchovies in oil
50g olives
50g capers
30g basil
1 large garlic clove
50g parsley
50g mixed nuts, such as almonds, hazelnuts, walnuts and pine nuts
300ml extra-virgin olive oil
1 small dry chilli
750g spaghetti, to serve

Method

  1. Put all the pesto ingredients in a food processor and blend to a runny paste. I like to leave my pesto quite rough and crunchy, but blend until smooth if you prefer. Mix in with the hot spaghetti, along with a tablespoon of cooking water to lengthen the sauce.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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