INGREDIENTS
METHOD
BASIL PESTO
Ingredients
- 2 medium cloves garlic
- Coarse sea salt, as needed
- 3 ounces basil leaves (from about a 4-ounce bunch), washed with water still clinging to the leaves
- 2 tablespoons (30g) pine nuts
- 3/4 ounce (about 2 tablespoons) grated Parmigiano Reggiano
- 3/4 ounce (about 2 tablespoons) Pecorino Fiore Sardo (see note)
- 3/4 cup (175ml) mildly flavored extra-virgin olive oil
Directions
- Using a mortar and pestle, combine garlic and sea salt and grind to a paste.
- Add pine nuts and continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky, beige paste forms.
- Add basil leaves, a handful at a time, and pound and grind against the walls of the mortar. Continue until all basil leaves have been crushed to fine bits.
- Add both cheeses, then slowly drizzle in olive oil, working it into the pesto with the pestle until a fairly smooth, creamy, emulsified, sauce forms. Add more oil, if desired.
- Pesto can be served with pasta right away, or transferred to a jar or container, covered with a small layer of olive oil, sealed, and refrigerated overnight.