Pesto alla Cetarese 200g

Cetarese-style pesto

Ancient Cetara recipe with products from the Amalfi coast

Pesto alla Cetarese

It is a variation of the famous Italian basil sauce, Genoese pesto.

However, the recipe for the Cetarese version calls for the use of different ingredients, which give the sauce a unique flavour.

In fact, Cetarese pesto is prepared using parsley, almonds, black olives, capers, garlic and extra virgin olive oil. These ingredients are pounded together in a mortar in order to obtain a creamy and tasty texture.

Originally from the town of Cetara, on the Amalfi coast, and is often used to season pasta or as a side dish for fish dishes

Ingredients:

Basil, parsley, garlic, capers, almonds, hazelnuts, walnuts, black olives, anchovy fillets, anchovy sauce, olive oil, green olives

The recipe with pesto alla cetarese from Cetara

It is a specialty of the Amalfi coast that uses blue fish and local lemon to create a unique and tasty flavour.

To make this recipe, you'll need spaghetti, Cetara pesto (made with Cetara anchovies, parsley, Amalfi lemon, garlic, and chilli pepper), and seafood (like shrimp, clams, and mussels).

1. Begin by cooking the spaghetti in boiling salted water for about 8-10 minutes, or until al dente.
2. Meanwhile, prepare the seafood in a pan with the garlic, olive oil and parsley.
3. Add the cetarese pesto and mix well.
4. Add the drained spaghetti to the pan and stir gently to ensure the pasta is completely coated in the pesto and seafood sauce.

Serve immediately, garnish with a handful of fresh parsley and a little grated lemon zest and the delicious Cetarese pesto pasta is ready!

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