Ingredients35 m servings 181
- 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.
- Chef's Note:
- The bunch of basil should weigh about 4 or 5 ounces.
- Use a microplane to finely grate the Parmigiano-Reggiano cheese. Two ounces should yield about 1 1/2 cups unpacked grated cheese.
- Of course, you can play around with the ratios of the five ingredients, and easily adjust this to your tastes, but no matter how they're combined, taking the time to crush them by hand is well worth the effort.
Per Serving: 181 calories; 17.8 1.7 4.1 6 169 Full nutrition
ReviewsRead all reviews 22
RIDICULOUS!!! This was ridiculously good!! First time I've ever made pesto and won't make it any other way!! OMG! My 13 year old and husband gave it a "10" (we rate all of my food). I underst...
I have made pesto plenty of times using my Vitamix machine and I thought it was pretty good. Little did I realize how unprepared I was for the burst of flavor that hit my mouth when I tasted thi...
Got a mortar & pestle just to try this with summer's bounty of basil. Outstanding! After my first batch I watched the video and it gave me a better idea of the technique. Thanks Chef John.
It's really tasty. I used my usual olive oil, but I think I will try to find a mild version next time. I wish I knew more about mortar and pestles. I have one with a rough interior as Chef John...
This was a simple recipe that tastes great. I was able to divide the amount into small jars and freeze what I didn't need.
Really delicious!! So fresh!! Excellent summer dish to beat the heat.
Made it, no changes necessary, freaking amazing! Thank you Chef John!!
Chef John was right, the pestle did make all the difference in flavor. Still, I did make the mistake of using too much sea salt in the pestle as the final product...though flavorful, was much s...