2 cups basil leaves, chopped (feel free to substitute other herbs or leafy greens as well; ideas include mizuna, spinach, arugula, cilantro, and parsley)
2 garlic cloves, minced
1 tsp salt
¼ cup pine nuts (walnuts, almonds, and pecans are also delicious)
¼ cup Parmigiano Reggiano cheese
¾ cup olive oil or slightly more
Wash and dry the basil leaves and dry well.
Using a mortar and pestle, put in basil, pine nuts, garlic
and a pinch of salt. Pound all the ingredients with the pestle using a circular
motion to pull all of the ingredients to the center of the mortar. Pounding is
done when the ingredients form into a paste with a slightly chunky texture.
Transfer from mortar to a bowl and add olive oil in a very,
very slow stream, mixing all the while. Mix with cheese. Adjust oil if
necessary.
If not using immediately, put in a jar and pour a thin layer
of oil on top to keep that fresh green color.
Refrigerate.
1 comment:
I think pesto is perfect for summer months. I'm glad I'm reading your blog during my lunch break. I would have some serious hunger pains if I didn't have plate of food in front of me! I hope you are having a wonderful Monday. Thank you for sharing with me
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