© Susan Spungen
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Serves : Makes about 1 1/2 cups

Pounding the ingredients in a mortar produces a pesto of incomparable texture: silky basil leaves and olive oil bind coarser bits of garlic and Parmesan. Plus: Pasta Recipes and Tips

How to Make It

Step 1    

Preheat the oven to 400°. Toast the nuts on a baking sheet for about 4 minutes, or until lightly browned.

Step 2    

Coarsely chop the basil leaves. In a large mortar, combine the basil and garlic and pound to a coarse paste. Add the nuts and pound until a smooth paste forms. Stir in the Parmesan, then 3/4 cup of the olive oil. Transfer the pesto to a bowl and season with salt and pepper. Smooth the surface and pour a little olive oil on top to seal.

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