Back to RecipesClassic Basil Pesto
Liguria's emerald treasure — fresh basil leaves pounded with pine nuts, Parmesan, garlic, and the best olive oil you own. The mortar and pestle method creates a rougher, more textured pesto that's superior to any blender version. Toss with pasta, spread on bread, or dollop on soup.
Total Time
15 min
Servings
6
Cuisine
Italian
Rating
No reviews yet
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Ingredients
- 60g fresh basil leaves
- 30g pine nuts, lightly toasted
- 50g Parmesan, freshly grated
- 2 garlic cloves
- 80ml extra virgin olive oil
- Juice of 1/2 lemon
- Salt
Instructions
- 1
Toast pine nuts in a dry pan until golden. Cool.
- 2
Pound garlic and a pinch of salt in a mortar to a paste.
- 3
Add pine nuts. Pound to a rough paste.
- 4
Add basil leaves in batches. Pound until broken down.
- 5
Stir in Parmesan and olive oil.
- 6
Season with lemon juice and salt. Use immediately or refrigerate with a thin layer of oil on top.
Save it + get weekly recipe drops from Dr. Flavor — free.
This page contains affiliate links. We may earn a small commission at no cost to you if you purchase through these links.
🛒 Recommended Equipment
Large Pasta Pot (8 qt)
Deep enough for a full pound of pasta
Pasta Tongs
Silicone-tipped, won't scratch pots
Colander (Stainless Steel)
Large, stable, easy to drain
Chef's Knife (8-inch)
The most important tool in any kitchen
Cutting Board (Large Wood)
Sturdy, gentle on knife edges
Rate this Recipe
0 people have rated this recipe
You Might Also Like
Classic Béarnaise Sauce
Classic Béchamel Sauce
Classic Marinara Sauce
