Pesto

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

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
Mediterranean
Gluten-free
Vegetarian

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