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Ingredients
- 4 cloves garlic, peeled
- 1/4 tsp kosher salt
- 1 large bunch fresh basil
- 3 Tbsp pine nuts
- 2 oz finely grated parmigiano reggiano (1 1/2 cup unpacked)
- 1/2 cup mild EVOO (i use Partanna)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a mortar and pestle, crush garlic and salt, until garlic is mashed and paste-like, 1-2 minutes.
Add basil in 3-4 additions, crushing and pounding down the leaves until they form a fairly fine paste, about 8 minutes or more, depending on the size of leaves and thickness of stems. Add pine nuts and pound them in.
Step 2
Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into mixture. Continue adding cheese a handful at a time until completely incorporated, about 5 minutes.
Step 3
Drizzle in the olive oil, 1 Tbsp at a time, pounding it into the sauce. When all of 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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