Pesto

1. 1
   prep

   Prep the basil and garlic.

   1.Gently wash 60 g basil leaves in cold water and pat completely dry with a kitchen towel.

   2.Peel 2 garlic cloves and lightly crush them with the flat side of a knife.

   TIPDry basil leaves thoroughly — water on the leaves causes the pesto to darken and turn bitter.
2. 2
   prep

   Crush garlic and pine nuts into a paste.

   1.Place the crushed garlic and 3 tbsp pine nuts in the mortar.

   2.Grind with the pestle using a firm, circular motion until a smooth paste forms (about 2 minutes).
3. 3
   mix

   Work the basil into the garlic-nut base.

   1.Add the basil leaves a handful at a time into the mortar.

   2.Crush against the sides with a gentle, twisting motion — do not pound or pulverize.

   3.Continue until the basil breaks down and the mixture looks like a coarse, bright green paste.

   TIPCrush with a twisting motion, not a pounding one. Heat generated from pounding darkens the basil and releases bitter compounds.
4. 4
   mix

   Incorporate the cheeses and salt.

   1.Add 0.5 cup grated Parmesan and 2 tbsp grated Pecorino to the mortar.

   2.Add 1 pinch of salt.

   3.Fold and crush gently until the cheeses are fully blended into the basil mixture.

   TIPAdd cheese and salt together — salt draws moisture from the cheese to help bind the pesto.
5. 5
   mix

   Loosen the pesto with olive oil.

   1.Drizzle 0.5 cup extra virgin olive oil in a slow, steady stream while stirring continuously with the pestle.

   2.Keep mixing until the oil is fully absorbed and the pesto reaches a velvety, slightly runny consistency.

   TIPStir in the oil by hand with the pestle — do not whisk. Whisking over-emulsifies the oil and creates a mayonnaise-like texture instead of the traditional silky sauce.
6. 6
   serve

   Use immediately or store under oil.

   Spoon the pesto onto hot pasta, roasted vegetables, or grilled bread. If storing, transfer to a clean jar, smooth the surface, and cover with a thin layer of olive oil to prevent oxidation. Refrigerate and use within 3 days.

   TIPNever heat pesto directly — always toss with hot pasta off the burner. Direct heat turns the basil dark and dulls the fresh flavor.

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