Fresh Basil Pesto Recipe

Based on 0 ratings
Brandon Prather-Huff

Brandon Prather-Huff

Community member

Difficulty

Medium 👍

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1 cloves
garlic
tsp
Kosher salt
oz
Fresh basil
¾ tbsp
pine nuts
½ oz
Parmigiano-Reggiano
cup
extra-virgin olive oil

Utensils

mortar and pestle

  • Step 1/3

    • 1 cloves garlic
    • tsp Kosher salt
    • oz Fresh basil
    • ¾ tbsp pine nuts
    • mortar and pestle

    Crush garlic and pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like, 1 or 2 minutes. Add basil in 3 or 4 additions, crushing and pounding down the leaves until they form a fairly fine paste, about 8 minutes or more depending on size of leaves and thickness of stems. Add and pound in pine nuts.

  • Step 2/3

    • ½ oz Parmigiano-Reggiano

    Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into the mixture. Continue adding cheese a handful at a time until completely incorporated, about 5 minutes.

  • Step 3/3

    • cup extra-virgin olive oil

    Drizzle in olive oil 1 tablespoon at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture, transfer pesto to a bowl and drizzle surface with olive oil.

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