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

Marcia Kiesel
August 1998

Gallery

© Susan Spungen

Recipe Summary

Yield:
Makes about 1 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.