Pesto Genovese with Mortar and Pestle
This recipe was made with a mortar and pestle, however, it can also be made with a food processor.
While a food processor cuts the ingredients but not necessarily rupturing all of their cells to release aromatic compounds, a mortar and pestle do a great job of actually crushing individual cells, which results in much better flavor.
3 - 4 servings
15 – 30 minutes
- 50 g fresh basil leaves
- 7 tbsp olive oil
- 30 g pecorino cheese
- 80 g parmesan cheese
- 15 g pine nuts
- 2 garlic cloves
- A pinch of salt
- Put the garlic cloves into the mortar and grind to a paste then add a hand full of basil leaves at a time and each time add a little bit of coarse salt.
- When all the leaves have been crushed into a paste, add the pine nuts and crush them and mix together with the basil paste.
- Alternate adding the cheese and olive oil.
- Serve with pasta of your choice.