Proper Pesto recipe
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- 4 cloves garlic, peeled ¼ teaspoon kosher salt 1 large bunch fresh basil 3 tablespoons pine nuts 2 ounces finely grated Parmigiano-Reggiano cheese ½ cup mild extra-virgin olive oil
Nutrition Info
- 180.7 caloriescarbohydrate: 1.7 gcholesterol: 6.2 mgfat: 17.8 gfiber: 0.4 gprotein: 4.1 gsaturatedFat: 3.4 gservingSize: -sodium: 169.4 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Proper Pesto
Directions
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Crush garlic and pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like, 1 or 2 minutes. Add basil in 3 or 4 additions, crushing and pounding down the leaves until they form a fairly fine paste, about 8 minutes or more depending on size of leaves and thickness of stems. Add and pound in pine nuts.
Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into the mixture. Continue adding cheese a handful at a time until completely incorporated, about 5 minutes.
Drizzle in olive oil 1 tablespoon at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture, transfer pesto to a bowl and drizzle surface with olive oil.