Made the traditional way – using a pestle and mortar – this classic pesto, from the Italian region of Genoa, can be stirred through pasta, spread onto flatbreads or added to burgers.
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Ingredients
- 1 garlic clove
- 15g pine nuts
- 1 tsp coarse rock salt
- 50g young basil leaves
- 30g parmesan, finely grated
- 15g pecorino sardo (or more parmesan), finely grated
- 40ml extra-virgin olive oil, plus extra to top
You’ll also need…
- Pestle and mortar
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Method
- Crush the garlic and pine nuts to a smooth paste with a pestle and mortar. Add half the salt and half the basil, then grind with a light circular movement, crushing the basil against the sides and turning the mortar. Repeat with the rest of the basil and salt.
- When the crushed basil releases its bright green oils, add the cheese(s). Work gently until mixed and a little sticky, then pour in the olive oil and mix gently with the pestle to form a paste with a bit of texture. Put in a small container and pour over just enough olive oil to cover. It will keep for 2-3 days in the fridge.
Nutrition
- 204kcal Calories
- 19g (5.2g saturated) Fat
- 5.9g Protein
- 1.2g (0.5g sugars) Carbs
- 0g Fibre
- 1.9g Salt
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