Derived from the Liguria region in Italy, pesto is one of my favorite sauces to work with. Added to pasta or soups, its flavor is herby and delicious. Made in a mortar and pestle, the torn and smashed basil releases a much deeper, richer flavor and is the way I prefer to enjoy it.
Makes About 1 Cup
Make the pesto:
Add the garlic to the mortar and smash with the pestle until a paste forms. Next add 1 tbsp of pine nuts, a handful of basil leaves and a good drizzle of olive oil. Smash until the nuts are broken down and the leaves are torn. Repeat the process in phases until all of the pine nuts, basil leaves and olive oil is incorporated. Then add the parmesan, salt and pepper and continue to blend with the pestle.
Serve or store the pesto:
Serve the pesto with your favorite pasta or in your favorite soup. Store in an airtight container in the fridge for 2 days and bring to room temperature before using.
Notes: Use the best extra virgin olive oil you can, ideally produced from a single source. If time is a factor, a food processor works as well.
Related Recipes: Pesto Tossed Penne
Ingredients
Directions
Make the pesto:
Add the garlic to the mortar and smash with the pestle until a paste forms. Next add 1 tbsp of pine nuts, a handful of basil leaves and a good drizzle of olive oil. Smash until the nuts are broken down and the leaves are torn. Repeat the process in phases until all of the pine nuts, basil leaves and olive oil is incorporated. Then add the parmesan, salt and pepper and continue to blend with the pestle.
Serve or store the pesto:
Serve the pesto with your favorite pasta or in your favorite soup. Store in an airtight container in the fridge for 2 days and bring to room temperature before using.