Basil Pesto
Basil, pine nuts, garlic and Parmesan worked into a coarse green paste with olive oil. Ground rather than blended, so it stays textured and does not turn bitter.
- 1
Pound the garlic with the salt in a mortar until it breaks down to a smooth paste with no visible pieces.
- 2
Add the pine nuts and grind them into the garlic until the mixture is thick and creamy.
- 3
Add the basil a small handful at a time, grinding each addition against the side of the mortar with a circular motion until it collapses into a dark green pulp before adding more.
- 4
Work in the olive oil a spoonful at a time, stirring rather than pounding, until the paste is loose and glossy.
- 5
Stir in the Parmesan and taste for salt. If using a food processor instead, pulse in short bursts and stir the cheese in by hand at the end.
- 6
Serve at once, or press a film of oil over the surface, cover airtight, and refrigerate up to 4 days.
Ingredients
- 2 cloves garlic, peeled
- 1/4 teaspoon salt
- 1/3 cup pine nuts
- 4 cups fresh basil leaves, packed
- 1/2 cup extra-virgin olive oil
- 3/4 cup finely grated Parmesan
Instructions
- 1
Pound the garlic with the salt in a mortar until it breaks down to a smooth paste with no visible pieces.
- 2
Add the pine nuts and grind them into the garlic until the mixture is thick and creamy.
- 3
Add the basil a small handful at a time, grinding each addition against the side of the mortar with a circular motion until it collapses into a dark green pulp before adding more.
- 4
Work in the olive oil a spoonful at a time, stirring rather than pounding, until the paste is loose and glossy.
- 5
Stir in the Parmesan and taste for salt. If using a food processor instead, pulse in short bursts and stir the cheese in by hand at the end.
- 6
Serve at once, or press a film of oil over the surface, cover airtight, and refrigerate up to 4 days.