Basil Pesto
Pesto… one of the few sauces that doesn’t require ample amounts of loitering at the stovetop, and instead
involves a bit of mashing.
In fact, just about everything in this sauce is opposite of a red sauce: it’s green, it’s meatless, and it isn’t
cooked. So whenever you feel like reinventing yourself, why not mash up a bit of basil pesto?
This method involves mashing in a mortar and pestle. While it may be easier to throw things in a blender
and mash a few buttons, you’re not going to get the same smooth, creaminess as mashing a few ingredients.
If you’re skeptical, let’s revisit this after the smell of muddled garlic in step one.
What you’ll need
Makes roughly 6 ounces
2 cloves garlic
1 cup of fresh basil leaves, tightly packed
1/3 cup pine nuts
30g Parmesan cheese (about ½ cup)
1/3-½ cup olive oil
Salt and pepper to taste
Optional: 1 tsp lemon juice
Lets Do This
Crush garlic in mortar and pestle until a paste is formed
Add basil into the mortar and continue until incorporated
Add the pine nuts and then cheese, continuing to mash until a thick paste has formed
Slowly add olive oil while mashing. Continue until a smooth pesto has formed. Note that you may not need all the oil
Season with salt and pepper to taste, adding lemon juice if desired
“If not using, place in a jar and cover with a thin layer of oil and refrigerate.”
Serving Technique
What makes a pesto beautiful is its vibrant color, and its freshness. That is why it is important that you add basil off the heat, mixing it only with the finished pasta and some of the reserved pasta water.
The residual heat from the pasta will allow the fresh smell of this pesto to overtake the room. Serve topped with additional cheese if desired, and garnish with a few pine nuts if feeling real wild.
