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Pesto
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Description
The distinct aromatic flavor of the basil has the power to elevate your mood, the sweet nuttiness of the pine nuts add the crunch, the slightly pungent garlic adds creaminess, Parmigiano brings a bit of edge, and it all comes together thanks to the God’s liquid, extra virgin olive oil.
Ingredients
- 50 grams Basil Leaves
- 1 clove Garlic (medium), Minced
- 1 teaspoon Coarse Sea Salt
- 15 grams Pine Nuts
- 3 Tablespoons Parmigiano-Reggiano
- 5 Tablespoons Extra Virgin Olive Oil
Preparation
Gently wash basil leaves and dry on a towel. Place in a small food processor. Add garlic, salt, pine nuts. Pulse mixer, then alternate Parmigiano and extra virgin olive oil. Intermittently blend mixture but be careful not to overheat it. To prevent overheating, I finish blending the pesto in a mortar and pestle.
Place in a 5-ounce (15cl) Bormioli jar and place in fridge with a thin layer of olive oil on top.
Note: Pesto will stay fresh in the glass jar in the fridge for 3–4 days, with a thin layer of olive oil on top. Or you can freeze it for up to 3 months.
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