Amalfi Pesto Alla Friggitelli

This is by far one of our absolute favorites and most unique recipes inspired by our recent trip to Italy. 🍋🌊 We fell in love with everything about Positano and the Amalfi Coast, and the food was no exception. Ever since getting back home, we’ve dreamed about the pesto we tasted at Da Dolfo in Positano. It was nothing like your usual basil pesto and had the perfect balance of sweetness and heat. It’s not only a delicious pasta sauce but also an incredible dip to serve with toasted bread. There’s truly nothing like it and if you love pesto, you’ve got to try this Amalfi-inspired version!

Check out this video on exactly how I make it.

What You'll Need:

+1 lb. Fresh friggitelli peppers (Italian sweet peppers), seeds & veins removed

+ About 20 basil leaves

+ 5-6 cloves garlic

+ 1/3 cup raw almonds

+ 2 tbsp. pine nuts (toasted for more flavor)

+ 1/2 cup freshly grated Parmigiano Reggiano

+ 1/2 cup freshly grated Pecorino Romano

+ 2 tsp. crushed red pepper (adjust according to spice preference)

+ EVOO according to desired consistency

+ Salt & pepper to taste (season generously)

+ Pasta (whatever kind you like)


1. Add the pesto, peppers and garlic to a food processor and blend.

2. Add the almonds, pine nuts, red pepper, grated Parmigiano Reggiano, grated Pecorino Romano, salt, pepper, and EVOO and blend to desired consistency.

3. Prepare pasta according to packaging and reserve about a cup of pasta water.

4. Add pesto and desired amount of pasta water to your pasta, mix and enjoy!

Tip: Store extra sauce in fridge and prevent oxidation by topping with layer of EVOO. You could also freeze in ice cube trays to always have on hand! Lastly, use fresh cheese and not pre-grated, it makes all the difference!

Related Posts

Can we help you find something?