Handmade Pesto

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

  • Servings: Makes about 1 1/2 cups

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  • 3/4 cup pine nuts or coarsely chopped macadamia nuts (6 ounces)
  • 5 cups basil leaves, chilled and perfectly dry
  • 6 small garlic cloves, quartered
  • 1/3 cup freshly grated Parmesan cheese
  • 3/4 cup extra-virgin olive oil, plus more for sealing
  • Kosher salt and freshly ground pepper

How to make this recipe

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

  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.

Contributed By Photo © Susan Spungen Published August 1998

484921 recipes/handmade-pesto 2013-12-06T23:31:34+00:00 Marcia Kiesel spring|summer|entertaining|italian|sauces-and-condiments|fast august-1998,basil pesto,Marcia Kiesel,pasta recipes,pesto recipes,homemade pesto,Italian sauces recipes,handmade-pesto 484921

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