Homemade Mortar Pesto

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.

• Prep: 15 min
• Cook: 2 min
• Difficulty: Easy
• Calories: 345
• Protein: 6 g
• Carbs: 3 g
• Fat: 35 g

Ingredients

• 50 g Basil ( fresh leaves only )
• 2 pc Garlic ( degermed )
• 30 g Pine nut ( toasted )
• 40 g Parmesan cheese ( freshly grated )
• 20 g Pecorino cheese (sheep cheese) ( freshly grated )
• 100 ml Extra virgin olive oil ( first press )
• 1 pinch Gray sea salt ( for grinding )

Instructions

1. Toast the pine nuts

   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 into a paste

   Crush the garlic cloves with the salt in the mortar. Look for a smooth paste with no chunks.

3. Work the basil

   Add the basil leaves. Use a circular motion with the pestle against the sides. The leaves should turn into a dark green purée.

4. Incorporate dry ingredients

   Add the toasted pine nuts, then the parmesan and pecorino. Crush until the texture is thick and homogeneous.

5. Finish with oil

   Pour the olive oil in a steady stream while stirring. The sauce should be emulsified, glossy, and coat the pestle.

Chef's tips

• 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.

Storage

Keeps for 1 week in the fridge under a layer of olive oil to prevent oxidation.