Total Time
20mins
Prep 20 mins
Cook 0 mins

This is a proper pesto, with the cheese, garlic, and pignoli providing subtle accompaniment to the bright freshness of basil. The mortar-and-pestle preparation keeps it from turning black, as it would if made with a knife or food processor. You can keep this pesto in the fridge up to six months, as long as you keep a thin film of oil floating on top. This is a thin sauce, not the thick, gloppy stuff you get in the supermarket.

Ingredients Nutrition

Directions

  1. Pound the basil, garlic, salt and pine nuts together in the mortar until they are a paste. Start by grinding the mass against the sides of the mortar, using a twisting motion of the pestle. Once everything has been reduced to a paste, you can start pounding.
  2. Slowly add the cheeses, about a tablespoon at a time, continuing to pound.
  3. Once the cheeses are fully incorporated, scrape it into a bowl and begin slowly adding the olive oil, stirring constantly.
  4. Transfer any leftovers into a sealable jar, and float a thin layer of oil on top.

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