Pesto Classico

Classic Pesto

Preparation info

  • Makes about

    1 cup

    • Difficulty


Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

  • About


  • 1 pinch coarse sea salt
  • 60 small or 30 large fresh basil leaves, carefully wiped, stems and spines removed


Add the sea salt and a few of the basil leaves to your marble mortar. Using a wooden pestle, crush the leaves and salt gently but with a firm rhythm against the bottom and sides of the mortar so that the leaves gradually come apart. Keep adding leaves a few at a time until they are all used. While the leaves are still partly intact, add the garlic and then pound it too, just until it is mashed