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Jan K. Overweel


Prep: 5 min
4 Servings

What is pesto other than an oil based sauce blended with aromatics, cheese and nuts? It’s such a versatile spread, serve these three with your choice of meat, pasta or veg. Add some extra oil and vinegar, and it would become a salad dressing.

It keeps well too, store in an airtight container. Leave a little room between the pesto and the lid and cover with Extra Virgin Olive Oil to seal and chill in the fridge for up to one month.

Walnut Pesto

Pistachio Pesto

Red Pesto


  1. In a food processor, pulse the nuts until finely chopped.
  2. Add the rest of the ingredients to the food processor and blend until fully incorporated.
  3. Taste and adjust seasoning.
by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.