Take your pasta game to a whole new level with Massimo Capra’s delicious walnut pesto and almond & sundried tomato pesto.

Method:

Soak the bread crumbs with the milk and set aside for a few minutes.

Place the walnuts in a food processor and add the garlic, marjoram, Parmigiano and some salt and pepper to taste. Start the machine and puree the mix for a few seconds, add the soaked bread and start the machine again, blend until smooth.

Taste for correct seasoning and add some salt if needed. Stir in some olive oil, up to half cup, until you reach the desired consistency.

Almond and sun-dried tomato pesto (pictured, above)

Ingredients:

• 2 cups sun-dried tomatoes in oil
• 5 fresh large basil leaves
• 2 cloves garlic
• 1 cup almonds, skinless & blanched
• 1 cup Parmigiano-Reggiano, grated
• Extra virgin olive oil, enough to make it creamy
• Salt and pepper to taste

Method:

Place the sundried tomatoes, basil, almonds, Parmigiano & garlic in a food processor, close the lid and start the machine, add some olive oil to make the pesto smooth. Remove and reserve until needed.

Courtesy Massimo Capra

www.massimocapra.com

@chefcapra