Mortar and Pestle Pesto
Go back to the old-school way of making pesto; sometimes the slower traditional way yields better results.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 1 cup
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 1 cup
Ingredients
2 cloves garlic
1 teaspoon coarse kosher salt
1 cup pine nuts
4 cups basil leaves (about 2 1/2 ounces)
1/4 cup grated pecorino
1/2 cup olive oil
Directions
Special equipment:
a mortar and pestle- Combine the garlic and salt in a mortar and pestle and pound to a paste. Add the pine nuts, 1/4 cup at a time, grinding down to a paste with each addition. Add the basil leaves, a handful at a time, grinding down to a paste with each addition. Add the cheese and drizzle in the olive oil. Combine well until emulsified.
