I love recipes that are so simple but depend on fresh ingredients. I buy basil from my local farmer’s market along with good quality olive oil. If you have fresh ingredients, you’re guaranteed to have a tasty pesto.
In Salt Fat Acid Heat, the pesto is made with a mortar and pestle. My mortar and pestle is tiny so I used my food processor. I’ve heard that using a food processor pulverizes the food too harshly and affects the flavor and that’s why you would opt to pound it. But rest assured, even if you use a food processor, your pesto will still taste great!
Pesto
Perfect for pasta, salad, crusty bread, and sauce.
Servings: 8
Ingredients
- 2 1/2-3 cups fresh basil leaves can sub some basil for baby spinach
- 1/3 cup pine nuts
- 1/2 cup freshly grated Parmesan-Reggiano cheese about 2 oz
- 3 garlic cloves minced
- 1/2 cup extra virgin olive oil
- 1/4 tsp kosher salt or to taste
- 1/8 tsp freshly ground black pepper or to taste
Instructions
- In a food processor or mortar and pestle*, pulse basil, and pine nut until nuts start to get chopped up.
- Add the Parmesan and garlic and pulse a few more times until combined.
- Slowly stream in the olive oil while pulsing.
- Taste and add salt and pepper to your liking.
Notes
Samin Nosrat said making pesto in a mortar and pestle will yield better flavor. I’ve heard this from many places. A food processor can be harsh on food. My mortar and pestle is small, so for the sake of convenience I use a food processor.
