Pesto

1. 1

   Pick the leaves from: 1 bunch of basil, to yield about 1 lightly packed cup.

2. 2

   In a mortar and pestle, pound to a paste: 1 garlic clove, peeled, Salt.

3. 3

   Add and continue to pound: 1/4 cup pine nuts, lightly toasted.

4. 4

   Add: 1/4 cup grated Parmesan cheese.

5. 5

   Transfer this mixture to a bowl.

6. 6

   Coarsely chop the basil leaves and put them in the mortar.

7. 7

   Pound the leaves to a paste.

8. 8

   Return the pounded pine nut mixture to the mortar.

9. 9

   Pound the leaves and pine nut mixture together.

10. 10

    Continue pounding as you gradually pour in: 1/2 cup extra-virgin olive oil.

11. 11

    Taste for salt and adjust if necessary.

12. 12

    Substitute parsley or rocket for some or all of the basil.

13. 13

    Substitute grated pecorino cheese for half of the Parmesan.

14. 14

    Use walnuts instead of pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.