A beloved Italian classic celebrated globally, basil pesto stands out for its vibrant flavours. While many pestos are easily prepared in a blender, making the pesto by hand with a pestle & mortar is recommended to fully extract the rich basil oils and enhance its distinctive flavours. Though freshness is optimal, this pesto can be refrigerated for several days, maintaining its quality by adding a layer of olive oil on top to create a protective seal.
Ingredients
- Nudo Extra Virgin Olive Oil
- 3 large garlic cloves
- 2 large bunches of the freshest basil, leaves removed from the stalks
- 3 tablespoons freshly grated Parmesan cheese
- Freshly ground black pepper and sea salt
For a Ligurian variation:
- Add a handful of lightly toasted pine nuts
- Replace half of the Parmesan cheese with Pecorino. Molto bene!
Method
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Garlic: Peel the garlic, then pound it with a pestle and mortar along with a pinch of sea salt.
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Basil Leaves: Gradually add basil leaves to the pounded garlic until the mixture turns into a paste.
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Pine Nuts (Optional): If using pine nuts, add them to the mixture and continue pounding until smooth.
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Extra Virgin Olive Oil: Slowly incorporate extra virgin olive oil into the mixture, pounding until a smooth green puree is achieved.
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Cheese: Add cheese to the mixture and mix well.
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Adjust Texture and Taste: Add more cheese and oil to achieve the desired texture and taste. Adjust seasoning accordingly.
Storage Tip: To keep fresh, store the pesto in the fridge for a few days with a drizzle of olive oil on top.