Homemade Mortar Pesto
Ingredients
- 50 gBasil (fresh leaves only)
- 2 pcGarlic (degermed)
- 30 gPine nut (toasted)
- 40 gParmesan cheese (freshly grated)
- 20 gPecorino cheese (sheep cheese) (freshly grated)
- 100 mlExtra virgin olive oil (first press)
- 1 pinchGray sea salt (for grinding)
Method
A smooth, bright green paste with a grainy texture from the cheese and pine nuts. The scent of fresh basil and pungent garlic should fill the room from the first crush.
- 1
Toast the pine nuts in a dry pan. They should turn golden and release their oils without burning. Remove as soon as they smell nutty.
- 2
Crush the garlic cloves with the salt in the mortar. Look for a smooth paste with no chunks.
- 3
Add the basil leaves. Use a circular motion with the pestle against the sides. The leaves should turn into a dark green purée.
- 4
Add the toasted pine nuts, then the parmesan and pecorino. Crush until the texture is thick and homogeneous.
- 5
Pour the olive oil in a steady stream while stirring. The sauce should be emulsified, glossy, and coat the pestle.
Frequently asked questions
How do you get this dish right?
- Never use a blender; the blades heat the basil and oxidize it, turning it black.
- The salt acts as an abrasive in the mortar to tear the basil fibers.
How long does this dish keep?
Keeps for 1 week in the fridge under a layer of olive oil to prevent oxidation.
