Proper Pesto

A must-try mortar and pestle pesto recipe. The intensity and balance of big flavors in Chef John's made-by-hand basil pesto is beyond compare.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 181 Calories

Ingredients

• 3 tablespoons pine nuts
• 4 cloves garlic, peeled
• 1 large bunch fresh basil
• 2 ounces finely grated Parmigiano-Reggiano cheese
• 0.25 teaspoon kosher salt
• 0.5 cup mild extra-virgin olive oil

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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 the surface with olive oil.