Ingredients
Basil pesto
- 2 packed cups fresh basil leaves about 60 g, tough stems removed
- 0.25 cup pine nuts 30 g
- 1 small garlic clove peeled, about 3 g
- 0.5 cup finely grated Parmesan 40 g
- 0.333333 cup extra-virgin olive oil 80 ml
- 0.25 teaspoon fine salt about 1.5 g; adjust only after tasting
Equipment
- Large mortar and pestle or a food processor
- Fine grater
- Measuring cups and spoons
- Clean kitchen towel
Instructions
Crush and combine
- Rinse the basil under running water and dry thoroughly with a clean towel or salad spinner. Remove tough stems. Finely grate the Parmesan.
- Pound the garlic with the salt in a large mortar until it forms a paste. Add the pine nuts and crush into a coarse, creamy mixture.
- Add the basil in small handfuls, pressing and grinding with the pestle until the leaves break down. Scrape the sides as needed. Work in batches if the mortar is small; combine the crushed portions in a bowl.
- Stir in the finely grated Parmesan. Gradually work in the olive oil until the mixture forms a cohesive, spoonable paste with some texture. Taste a little on bread or pasta before adjusting salt.
- Serve with warm food off the heat. Refrigerate unused pesto promptly in a covered container and use within 3 days, or freeze portions for longer storage. Thaw frozen portions in the refrigerator. Do not home-can pesto.
Nutrition
Calories: 129kcalCarbohydrates: 1.5gProtein: 2.2gFat: 13.3g
Video
Notes
Contains milk and pine nuts. Use cheese made with vegetarian rennet when needed. For a processor, pulse garlic, pine nuts and basil, scrape the bowl, then briefly pulse in the cheese and oil. Do not run continuously once combined.
Video: Chef John at Food Wishes demonstrates mortar-and-pestle basil pesto. Published May 2, 2017. His ingredient proportions differ; use the quantities in this card.
Nutrition is an estimate per one-eighth of the batch, excluding accompaniments. Yield varies with how tightly the basil is packed and the final texture.