Basil Pesto Recipe (using Mortar and Pestle)
Homemade Basil Pesto Recipe using mortar and pestle for ultimate taste, texture and flavor complexity.
Calories
Ingredients
- 1 cup fresh basil leaves (packed)
- 1 large garlic clove
- 2 Tbsp pine nuts
- 7 Tbsp extra virgin olive oil
- 3 Tbsp freshly grated Parmigiano Reggiano cheese
- 2 Tbsp freshly grated Pecorino Romano cheese
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Preheat a heavy bottom skillet over medium heat. Add the pine nuts and roast, frequently stirring, until fragrant and sides become deep golden brown, about 3 minutes. Remove from the skillet and set aside.
- Using a large kitchen knife, mince the basil and the garlic as finely as possible. Transfer to a mortar.
- Add a generous pinch of salt and grind in a circular motion, scraping the basil from the walls now and again, until the desired consistency, about 1-2 minutes.
- Drop the pine nuts in and pound and grind until fine texture is achieved, about a minute.
- Add 5 tablespoons of olive oil and the cheeses, then grind more in a circular motion until combined.
- If pesto feel a little dry add more olive oil. You want to see some oil just slightly pooling at the top.
- Season with more salt to taste, and some freshly ground black pepper.
- This recipe will make about a cup of pesto. This basil pesto will keep in a fridge for up to 3 days, or it can be frozen in an air-tight container for up to 3 months.