Fresh Basil Pesto
A vibrant and flavorful homemade basil pesto, traditionally made with a mortar and pestle for the best texture and taste.
15m4Servings
Nutrition
367kcal
6gProtein
5gCarbs
36gFat
Ingredients
Fresh Basil
2 cups
Garlic
5 cloves
Pine Nuts
¼ cup
Parmesan Cheese
2 oz
Extra Virgin Olive Oil
½ cup
Salt
To taste
to taste
Equipment
Mortar and Pestle
Instructions
1Prepare the Base
5m
5mCrush Garlic
Add the garlic cloves and a pinch of coarse salt to the mortar. Pound with the pestle until a paste forms.
Add Basil
Add the basil leaves to the mortar in batches, pounding and grinding until a coarse paste forms. Scrape down the sides as needed.
Incorporate Pine Nuts
Add the pine nuts to the mortar and continue to pound and grind until they are well incorporated into the basil and garlic mixture.
2Finish the Pesto
10m
10mAdd Cheese
Add the grated Parmesan cheese to the mortar and mix it into the pesto base.
Emulsify with Olive Oil
Gradually drizzle in the extra virgin olive oil while stirring with the pestle or a wooden spoon, until the pesto is emulsified and reaches your desired consistency.
Season
Season the pesto with salt to taste. Stir well to combine.
Tips
For the freshest flavor, use basil leaves that are not flowering.
Grinding garlic with salt in the mortar helps create a smoother paste.
Add olive oil gradually to achieve the perfect pesto consistency.
Do not heat the pesto in a pan if serving raw, as it can dull the fresh flavors.