Traditional Mortar & Pestle Basil Pesto {Made In the Correct Order}
Traditional mortar and pestle pesto. Genovese basil pesto is an easy Italian classic that is always better freshly made. It only uses a few simple fresh ingredients.
Servings: 2 cups
Calories: 812kcal
Equipment
Ingredients
- ½ cup pine nuts or walnuts
- 2 cups fresh basil leaves
- ¼ cup Parmigiano-Reggiano
- ¼ cup Pecorino
- 2 cloves garlic
- ½ cup extra virgin olive oil up to 1/2, start with 1/4 and see how you like the texture.
- pinch sea salt to taste
- pinch black pepper optional
Instructions
- 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 and Pecorino cheeses, olive oil, a crack of fresh black pepper, and stir well to combine.
- Taste for salt and adjust accordingly.
Notes
Store refrigerated for up to 1 week.
Nutrition
Serving: 3tablespoons | Calories: 812kcal | Carbohydrates: 7g | Protein: 14g | Fat: 84g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 48g | Cholesterol: 22mg | Sodium: 353mg | Potassium: 307mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1426IU | Vitamin C: 6mg | Calcium: 335mg | Iron: 3mg
