Perfect Pesto | Dorothy Lane Market
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Perfect Pesto

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

With this homemade pesto recipe, DLM's Chef Carrie will you walk through all of the steps to make your own pesto from scratch using our prized Vera Jane's Novello Olive Oil from Tuscany that sings with flavors of spring. "The pleasure of fresh pesto is that it adds a burst of fresh green flavor to really anything you're cooking," says DLM's Chef Carrie Walters. Although this recipe calls for a mortar and pestle, you can use your food processor to simplify the process.

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 or a food processor, grind the garlic and salt into a paste.
2
Add the basil a handful at a time and grind in a circular motion if you are using a mortar and pestle; 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.

IN THIS RECIPE

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Perfect Pesto

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 or a food processor, grind the garlic and salt into a paste.
2
Add the basil a handful at a time and grind in a circular motion if you are using a mortar and pestle; 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.

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