Basil Pesto

Basil Pesto

The key to make a creamy pesto with a silky texture is mortar and pestle just like grandmas used to do. While mortar and pestle requires a bit of time and work, the reward is a sauce with rich and deep flavour and a unified taste compared to a food processor. It allows you to feel the consistency of your pesto and have control on it. You’d also enjoy the exquisite aroma of basil while pounding it.

Still, if you need to use a food processor, you’ll end up with a great pesto using the below recipe.

Ingredients

1/3 cup Pine nuts or walnuts

2 Garlic cloves

2 cups Basil leaves

1 cup Parmigiano-Reggiano

1/3 Olive Oil (mild olive oil gives a less aggressive taste)

Salt and freshly grounded pepper to taste

 

Recipe

Pound and grind the pine nuts onto a pale creamy paste. Add basil leaves, garlic cloves and a bit of salt to give the initial friction to break down everything. Keep pounding until all ingredients are crushed to fine bits and form a thick paste. Add parmigiano-reggiano, freshly grounded pepper and slowly drizzle in olive oil and stir well until a creamy and smooth sauce formed. Pesto can be served right away or kept in a container and refrigerated overnight.

If you are using a food processor, first add basil leaves and pine nuts. Then stir in garlic cloves and parmigiano-reggiano and pulse several time. Scrape down the ingredients with a spatula. Drizzle olive oil slowly into the mixture while the processor is working will help to keep olive oil from separating and emulsify. Add salt and freshly grounded pepper to taste.