Basil And Pine Nut Sauce (Trofie Al Pesto)- Liguria

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   ["In a mortar and pestle, grind the garlic with the sea salt until it forms a paste. Use the pestle to grind the garlic along the sides and don't pound the mixture.", "When the garlic and salt has formed a puree, add the basil leaves. Continue to grind until the leaves start to break down.", "Next, add the pine nuts, continuing to grind until the mixture forms a paste.", "Remove the pesto from the mortar into a bowl and add the cheeses.", "Stir well with a wooden spoon.", "When well mixed, add the olive oil, 1 tablespoon at a time, stirring until it forms a sauce.", "Pesto can be placed in a clean, dry jar, covered with oil, and placed in the refrigerator for up to a week. It can also be frozen in cubes in an ice tray ready to add to a soup or pasta when needed.", "NOTES

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   If you don't want to use a mortar and pestle, you can also use a blender or food processor or a hand blender with good results. Just add in the same order as listed above, adding a few tablespoons of the olive oil with the garlic. Be careful not to over chop the pine nuts as you want the sauce to have a nice, slightly chunky texture. When combined, remove the pesto and place in a bowl. Stir in the cheeses using a wooden spoon. Then slowly add the remaining olive oil."]

* Per serving · 4 servings · Values may vary.

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