Homemade Pesto
Homemade pesto
Course: Recipe, Snacks, MainServings
3
servingsPrep time
10
minutesCooking time
10
minutesAntonio, my love, makes the best pesto, and he insists on keeping it super traditional by using a mortar; it’s a must if you want to experience genuine pesto. This approach is incredibly versatile – not limited to pasta alone. You can use it as a dressing for salads, roasted potatoes, or even as a scrumptious sandwich spread.
Ingredients
2 cups fresh basil leaves, (Wash and dry the fresh )
1/2 cup grated Parmesan cheese
1/3 cup Fresh toasted pine nuts
3 cloves garlic, peeled
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Directions
- Add the toasted pine nuts to the mortar and continue grinding and mashing, using a circular motion, until the nuts are finely crushed and well combined with the garlic. Incorporate the fresh basil leaves into the mortar and gently crush and grind them against the sides of the mortar until they start breaking down.
- Next, add the grated Parmesan cheese to the mortar and continue grinding and mashing until the cheese is fully integrated into the mixture. Drizzle the olive oil slowly while continuing to grind until a cohesive paste is formed. Finally, season and adjust the taste as needed.
Notes
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