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Yield
Serves : Makes 1/2-3/4 cup

How to Make It

Step 1    

Place the garlic in a mortar, add sea salt to taste and mash to a paste with a pestle. Add the basil, little by little, pounding with the pestle until thoroughly ground.

Step 2    

Stir in the oil until incorporated. (Alternatively, grind the garlic, salt and basil into a paste in a food processor. With the machine on, drizzle in the oil and process to a paste.) Stir the pesto just before serving.

Make Ahead

Cover the pesto and refrigerate for up to 1 day or freeze for up to 6 months. Before serving, bring the pesto to room temperature and stir again.

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