Total Time
40mins
Prep 30 mins
Cook 10 mins

After growing tons of basil and trying lots of pesto recipes, I settled on two. This one is a pasta sauce. Use of a mortar and pestal is a must. After making it 3 times with a small marble set, I broke down and got an 8" granite set from ImportFood,com, Thai Market.

Ingredients Nutrition

Directions

  1. Crush garlic, lemon zest, salt, pistachios, and pine nuts to a smooth, thick paste with a mortar and pestal.
  2. Transfer to a blender and add 1/2 cup olive oil.
  3. Blend until very smooth.
  4. Add basil leaves in batches, stopping the machine and pushing the leaves down from time to time until a smooth paste is achieved.
  5. Transfer to a sauce pan.
  6. Add 2/3 cup of water to the blender and pulse/clean to get the rest of the paste, scrapping down the sides.
  7. Pour water into sauce pan with basil paste.
  8. Heat, stirring to combine.
  9. When heated through, stir in cream and cook until sauce has thickened a bit.
  10. Remove from heat and stir in cheese.
  11. Serve over rough pasta such as Rusticane-Pasta or Lanterne-Pasta.

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