2-3wholegarlic cloves (adjust to taste)(adjust to taste)
1/3cupcashewsor pinenut or walnuts
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil (or more as needed)
salt and cracked pepper to taste
Instructions
Prepare the Mortar and Pestle:
Make sure your mortar and pestle are clean and dry. A stone works best. I use a medium side style granite mortar and pestle.
Crush the Garlic and Salt:
Place the garlic cloves and a pinch of salt in the mortar.
Pound the garlic until it becomes a smooth paste. The salt helps grind the garlic effectively.
Add the Cashews:
Add the cashews to the garlic paste. Pound them until they are broken down into a coarse, slightly creamy mixture.
Grind the Basil:
Gradually add the basil leaves, a handful at a time.
Use a circular motion with the pestle to crush the leaves against the walls of the mortar until they break down into a vibrant green paste.
Add the Olive Oil:
Slowly drizzle in the olive oil while stirring with the pestle.
Mix until the pesto reaches your desired consistency, smooth but with some texture.
Incorporate the Cheese:
Mix in the grated Parmesan cheese and use the spoon to blend all the ingredients well.
Season and Serve:
Taste the pesto and add more salt if needed. If you desire, season with crack black pepper as well.
Video
Notes
Tips:
The slower grinding process releases the essential oils from the basil, garlic, and nuts, resulting in a more flavorful pesto than using a blender or food processor. However, if you don't have time and stone mortar and pestle, you can use a blender to make the pesto.
If your basil leaves are large, tear them into smaller pieces to make grinding easier.
A touch of lemon juice can be added for a subtle brightness, but it’s not traditional.
Enjoy making pesto the authentic way! Let me know how it turns out.