Perfect Pesto | Dorothy Lane Market

Perfect Pesto

PREP TIME 10 mins
COOK TIME -
SERVINGS 4
Chef Carrie Walters
  • POSTED Mar 4th, 2022
  • BY Chef Carrie Walters

Although this recipe calls for a mortar and pestle, you can use your food processor to simplify the process, following these instructions:

Pulse the garlic, salt, and pine nuts until finely minced. Add the basil and pulse until finely chopped. Stir in the olive oil and cheese, and adjust seasoning according to taste.

Serving suggestions: toss with freshly cooked veggies, mix into mayo, drizzle over eggs, smear or bruschetta, or dollop on soup.

INGREDIENTS

  • 3 garlic cloves
  • ½ tsp sea salt, or more to taste
  • 3 oz basil leaves (about 1 cup packed)
  • 2 Tbsp pine nuts
  • 2 oz Parmigiano-Reggiano, grated
  • ½ cup Vera Jane's Novello Extra-Virgin Olive Oil

INSTRUCTIONS

1
Using a mortar and pestle, grind the garlic and salt into a paste.
2
Add the basil a handful at a time and grind in a circular motion; continue until all the basil is crushed.
3
Add the pine nuts and crush into the paste, then grind in the cheese.
4
Slowly drizzle in the olive oil until well incorporated. Ready to eat right away, or place in a covered jar with a small amount of additional olive oil.

Reviews

Average Rating:

Write a Review

Perfect Pesto

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME -
SERVINGS 4

INGREDIENTS

  • 3 garlic cloves
  • ½ tsp sea salt, or more to taste
  • 3 oz basil leaves (about 1 cup packed)
  • 2 Tbsp pine nuts
  • 2 oz Parmigiano-Reggiano, grated
  • ½ cup Vera Jane's Novello Extra-Virgin Olive Oil

INSTRUCTIONS

1
Using a mortar and pestle, grind the garlic and salt into a paste.
2
Add the basil a handful at a time and grind in a circular motion; continue until all the basil is crushed.
3
Add the pine nuts and crush into the paste, then grind in the cheese.
4
Slowly drizzle in the olive oil until well incorporated. Ready to eat right away, or place in a covered jar with a small amount of additional olive oil.

© 2024 Dorothy Lane Market | Terms and Conditions