Author Notes
Pesto is a sauce that originates from Genoa in Northern Italy made with basil, pine nuts, garlic and two typical Italian cheeses. Here is my recipe using the tradition method of mortar-pestle. —Mitanti Ghosh Sarkar
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Ingredients
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1 sprig
Basil Leaves
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2 tablespoons
Extra Virgin Olive Oil (cold pressed)
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1 piece
Garlic
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20 grams
Parmigiano-Reggiano (grated)
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20 grams
Pecorino Pepato
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20 grams
Roasted Pine nuts
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0.5 teaspoons
Salt
Directions
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Take the garlic in a mortar and crush it with the help of a wooden pestle.
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When the garlic is crushed, add the basil leaves and slightly crush them.
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Add the pine nuts, crush them and incorporate them nicely into the mixture.
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Slowly add 1 tablespoon of oil and mix it with the paste by turning the pestle in a circular motion.
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Add the salt and mix it well using the pestle.
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