Pesto
Yields: 1/2 Cup
Ingredients:
- 2 Cups of Basil
- 1/2 Clove of Garlic
- 1 teaspoon Kosher Salt
- 3 Tablespoons Pine Nuts
- 1/4 Cup Olive Oil
- 1/4 Cup of Parm or Pecorino
- Salt and pepper to taste
Preparation:
On medium heat, toast the pine nuts in a dry pan until they become slightly darker in color and fragrant (should only take a few minutes). Turn off heat and set aside. Using a mortal and pestle (or food processor) mash the garlic and salt until it becomes a paste. Add the pine nuts, mashing all together until a sticky smooth brown paste forms.
Add basil leaves, handfuls at a time, pounding against the sides of the mortar until all leaves are crushed into fine bits. Add the cheese, mixing all together, and then slowly drizzle in olive oil until a luscious creamy pesto forms. (you can always add more olive oil depending on the consistency of pesto you like). Add more salt and pepper to taste.
