Basil Pesto

raw basil pounded with garlic, nuts, and cheese

Makes 1 cup · 146 kcal per serving

Ingredients

• 60 g Basil
• 78 g Olive Oil
• 60 g Parmesan
• 30 g Pine Nuts
• 6 g Garlic
• 1.2 g Salt

Method

1. Pound the garlic and salt to a paste in a mortar, add the nuts and work them smooth, then add the basil a handful at a time, grinding it against the side of the bowl rather than hammering it. Work in the cheese, then dribble in the oil until it comes together loose and glossy.
2. A food processor works: pulse everything but the oil, scrape down, then stream the oil in. Stop while it is still slightly coarse. Overworking heats the blade and turns the basil bitter and dull.
3. Press a film of oil over the surface to keep the top from browning. For pasta, loosen it with a spoonful of the starchy cooking water off the heat; heating pesto directly splits the cheese.