Pesto Sauce

1. 1

   Cut garlic cloves in half vertically and remove and discard inner green-tipped sprout.

2. 2

   Cut garlic into small pieces, and, using a blender or mortar and pestle, crush to a paste with coarse salt.

3. 3

   You can also crush garlic through a press and then mix with salt.

4. 4

   Slice basil leaves and add to garlic.

5. 5

   If using a mortar and pestle, trickle oil in slowly, working it in as for mayonnaise.

6. 6

   If you are using a blender, add 1/3 cup oil and blend at moderate speed until you have a smooth emulsion, adding the rest gradually.

7. 7

   If you add cheese, stir it in by hand.

8. 8

   Add salt as needed.

9. 9

   Extra pesto can be spooned into a narrow, small bowl or jar and topped with 1/2 -inch layer of olive oil.

10. 10

    Cover and store in refrigerator for up to 1 week or in freezer for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.