Ingredients
- 4 medium cloves garlic
- Generous pinch coarse sea salt
- 3 oz basil leaves (from about a 4-ounce bunch)
- 2 Tbsp pine nuts
- 2 1/2 Tbsp parmigiano reggiano
- 2 1/2 Tbsp pecorino fiore sardo (Pecorino Fiore Sardo is a slightly milder sheep's-milk cheese, and creates a more balanced, less harsh pesto sauce.)
- 1/2 cup plus 2 tablespoons (150ml) mildly flavored extra-virgin olive oil
Instructions
Using a mortar and pestle, combine garlic and sea salt and grind to a paste.
Add basil leaves, a handful at a time, and grind against the walls of the mortar; it's easier to use a circular grinding motion than to try to pound the leaves with the pestle. Continue until all basil leaves have been crushed to fine bits and have released their green liquid.
Add pine nuts and gently crush with pestle, then work into a paste with basil and garlic.
Add both cheeses and continue to use pestle to grind into a paste.
Slowly drizzle in olive oil, working it into the pesto with a wooden spoon until incorporated. Pesto can be served with pasta right away, or transferred to a jar or container, covered with a small layer of olive oil, sealed, and refrigerated overnight.
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