Parsley, Walnuts and Anchovies Pesto


  1. Desalinate the anchovies under running water and remove the bone
  2. Peel the garlic, cut into small pieces and mix with the electric chopper with anchovies, parsley and walnuts
  3. Put everything in a bowl and season with vinegar, a few tablespoons of extra virgin olive oil and salt
  4. Place the pesto in the jars and cover with a layer of extra virgin olive oil
  5. Close tightly and store in the fridge

         Perfect condiment for long pasta …. as for example tagliatelle …..!


 a nice sprig of fresh parsley

some anchovy fillets

1/2 clove of garlic

a handful of shelled walnuts

apple vinegar to taste

extra virgin olive oil  to taste

salt to taste.