Basil Pesto

This basil pesto is ground by hand in a mortar and pestle, which keeps the leaves bright green and the texture creamy instead of watery. It uses Parmigiano Reggiano alone and raw pine nuts, so the basil stays in front and the finish is mild and buttery.

📝 Ingredients

• 2 1/2 cups fresh basil leaves (packed, stems removed)
• 10 tablespoons Parmigiano Reggiano (finely grated; 1/2 cup plus 2 tablespoons)
• 2 cloves garlic (small to medium, peeled)
• 1 1/2 tablespoons raw pine nuts
• 3/4 teaspoon coarse sea salt
• 10 tablespoons extra virgin olive oil

👨‍🍳 Instructions

1. 1Pick the basil leaves from the stems. Remove the flowering tops, bruised leaves, blackened leaves, and anything that looks slimy. Rinse the basil gently with cold water, then dry it very well. I use a salad spinner for this. Wet basil waters down the pesto and makes it darken faster.
2. 2Place the garlic and coarse sea salt in a mortar. Grind them together until the garlic turns into a paste. The salt helps break down the garlic as you grind. A food processor also works, but chill the bowl and blade first if you have time.
3. 3Add the pine nuts. Grind them with the garlic until the mixture starts to look creamy. I keep the pine nuts raw for this recipe because they give the pesto a mild buttery taste.
4. 4Add the basil a handful at a time. Use a gentle circular motion if you are working with a mortar, and do not pound it. If you are using a food processor, pulse in short bursts and scrape the sides as needed. Stop once the basil turns into a paste. Running it too long turns the pesto dark and makes it taste a little bitter.
5. 5Transfer the basil mixture to a bowl. Stir in the Parmigiano Reggiano.
6. 6Slowly pour in the olive oil while stirring. The pesto should look glossy and thick, and it should spoon easily. Taste it before adding more salt because the cheese is already salty.
7. 7Use half of the pesto for pasta and freeze the rest. Share and enjoy!