Standard Recipe Collection
Traditional Handmade Pesto
This is a stndard recipe that I use all the time and not one developed on my travels.
The Recipe
Handmade Basil Pesto
Pounding the ingredients in a mortar produces a pesto of a more traditional rustic texture.
Equipment
- Pestle and mortar
Ingredients
- 1 bunch fresh basil leaves
- 3 cloves garlic peeled
- 3 tbsp pine nuts
- 80 g freshly grated Parmesan
- salt and freshly ground black pepper to taste
- 4 tbsp olive oil extra virgin
Instructions
- Toast the pine nuts on a baking sheet in the oven at gas mark 6 for about 4 minutes, or until lightly browned.
- Coarsely chop the basil leaves. Combine the basil and garlic and pound to a coarse paste using the pestle and mortar. Add the nuts and pound until a smooth paste forms. Stir in the Parmesan, then 3/4 cup of the olive oil.
- Season with salt and pepper to taste and transfer the pesto to a serving bowl. Can be stored in a sealed container in the fridge for up to 1 week.
Notes
pesto is a generic term for anything that is made by pounding. Therefore this basic recipe can be adapted to many other variants by swapping in or out your favourite ingredients. Some examples include:
- wild garlic
- watercress
- red pepper
- avocado
- hazelnut and green olive
- pistachio and oregano
- sun-dried tomato
- rocket & walnut
Hope You Enjoy!
Please leave me a comment!
