Traditional basil pesto is an Italian classic that is always better freshly made. It uses simple and few ingredients that come together very quickly. Despite the simplicity, there are best practices for making the best sauce.
Author:The Peasants Daughter
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:2 cups 1x
A mortar & pestle
1/4 cup – 1/2 cup of pine nuts (or walnuts)
2 cups fresh basil leaves
1 cup Parmigiano-Reggiano
2 garlic cloves
1/4 cup – 1/2 cup of high quality olive oil
Add your pine nuts into the mortar, pound gently until no discernible individual pieces remain.
Add the garlic and keep pounding until a paste is formed.
Add the basil leaves, a pinch of sea salt, and keep pounding until the basil completely disintegrates into the rest of the ingredients.
Once a thick paste has formed, add the Parmigiano-Reggiano, olive oil, a crack of fresh black pepper, and stir well to combine.