Fresh pesto is always better than store-bought. Grinding the pesto in a mortar
and pestle instead of a blender makes the sauce richer and creamier.
- 30g pine nuts, slightly toasted and cooled
- 1 tsp kosher salt
- 1 garlic clove, roughly chopped
- 30g basil leaves, washed and dried
- 20g Parmigiano Reggiano, finely grated
- 10g Pecorino Romano, finely grated
- 80mL extra virgin olive oil
- Using a mortar and pestle, muddle the salt, pine nuts, and garlic into a
paste.
- Incorporate the basil leaves into the paste. If they’re difficult to grind
smooth, add a bit of the olive oil.
- Add the cheese and muddle it into the pesto.
- Add the oil a little at a time. If the pesto breaks, add another sprinkle of
cheese.
Notes
- I often add a teaspoon of white miso to my pesto. It heightens the umami
flavors, especially if the cheeses are lackluster.
- Making the same recipe in a blender or food processor works, but the final
product is noticeably worse.
- To store pesto in the frig, put it into an airtight container, smooth the top
of the sauce, and pour a thin layer of olive oil on top. The oil prevents the
pesto from oxidizing.