Pesto

Name: Pesto
Yield: Makes about 300 ml/½ pint/1¾ cups
Cuisine: Italian
Ingredients: sea salt and ground black pepper; 200 ml/7 fl oz/scant 1 cup extra virgin olive oil; 25 g/1 oz/⅓ cup grated Parmesan or pecorino (or a mixture of the two); large pinch of sea salt; 3 garlic cloves, peeled and cut in half; 100 g/3¾ oz pine kernels; about 75 g/3 oz fresh basil leaves, washed but not bruised, dried carefully

Preparation info

Makes about
300 ml

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Ingredients

about 75 g/3 oz fresh basil leaves, washed but not bruised, dried carefully
large pinch of sea salt

Europe
Italy
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

Put the basil, salt and garlic into a mortar and crush with a pestle until reduced to a smooth green paste. Alternatively, use a food processor.
Add the pine kernels and grated cheese and pound or process again until the pine kernels are all crushed.
Add the oil, a little at a time, stirring with a spoon, until you have reached a smooth, creamy textur