Prosciutto mezzerne with walnut pesto step by step

Tips for this recipe

For a more aromatic, silky pesto, lightly toast the walnuts before crushing them and use concentrated olive oil. If you like, you can also add a little lemon zest to balance the smoothness of the sauce and enhance the flavor of the prosciutto.

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step by step

1. In a mortar or processor, grind the walnuts with the garlic until a paste forms. Add the basil, Parmesan cheese and a little salt. Add the olive oil little by little until you get a creamy, smooth texture. Adjust salt and pepper to your liking.

2. Boil plenty of salted water and cook the matzerne according to package directions until al dente. Reserve some of the cooking water and carefully drain.

3. In a large skillet, mix the pesto with a little of the cooking water to thin it. Add the mazerne and stir gently to infuse the pesto flavor without breaking it.

4. Garnish with fresh basil leaves, a little Parmesan cheese and a drizzle of extra virgin olive oil and serve immediately.

Nutritional information display

This dish is a balanced combination of complex carbohydrates, quality protein, and healthy fats from nuts and olive oil. Basil and garlic provide natural antioxidants, and Parmesan cheese adds calcium and umami. A complete and energizing Mediterranean-inspired recipe, perfect to enjoy without adding anything extra.

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