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Pesto Sauce

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 MAKES about 1 cup (8 fl oz 250 ml)

- 1 1/2 cups (11/2 oz/45 g) lightly packed fresh basil leaves
- 3 tablespoons pine nuts
- 1 clove garlic, coarsely chopped
- Sea salt
- 1/3 cup (3 fl oz/80 ml) extra-virgin olive oil
-1/4 lb (125 g) Parmigiano-Reggiano cheese, grated

 

In a large mortar, combine the basil, pine nuts, garlic, and about 1/2 teaspoon salt. Using a pestle, and working in a circular motion, grind the ingredients together until a dense, thick green paste forms. This can take several minutes. Slowly drizzle in the olive oil while stirring continuously with the pestle until a thick, flowing sauce forms. Transfer to a bowl and stir in the cheese. Taste and adjust the seasoning.


Alternatively, in a food processor or blender, combine the basil, pine nuts, garlic, and about 1/2 teaspoon salt and process until finely chopped. Then, with the motor running, pour in the oil in a slow, steady stream and process until a smooth, flowing sauce forms. Transfer to a bowl and stir in the cheese. Taste and adjust the seasoning.


Use at once, or refrigerate in an airtight container for up to 2 days or freeze for up to 2 months.


Use immediately, or let cool, cover, and refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.

Buon appetito !

 

 

Additional Info

  • Difficulty: Easy
  • Region: None
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