Ingredients
8
8 servings
- •4 cloves garlic, peeled
- •0.25 teaspoon kosher salt
- •1 large bunch fresh basil
- •3 tablespoons pine nuts
- •2 ounces finely grated Parmigiano-Reggiano cheese
- •0.5 cup mild extra-virgin olive oil
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 181
- Carbohydrate: 2g
- Fat: 18g
- Fiber: 0g
- Protein: 4g
- Sugar: 0g
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