15g fresh basil leaves
pinch of salt
10g fresh pinenuts
1 garlic clove, crushed
25g grated Reggiano Parmigiano
60ml Extra Virgin Olive Oil
This recipe works well whether it's made in a blender/food processor or using a mortar and pestle.
If you use a blender/processor - add the basil leaves, pinch of salt, pinenuts, crushed garlic clove and grated parmigiano (please only use the real stuff) and pulse. Drizzle in the olive oil and blend again until it's achieves a smooth-ish paste - you still want it to retain some texture.
If you use a mortar and pestle, add the basil leaves and the salt and mash until the leaves break down. Next adds the nuts and garlic and continue beating down, crushing the nuts. Finally add the parmigiano and mix well, it will turn into a fairly thick paste once you add the cheese. Next begin to drizzle in the oil, 1 tablespoon at a time, breaking up any larger pieces as you go.
Once the Pesto is completed you can store it in the fridge - place it in a container and drizzle some extra oil over the top to form a seal against the air. If you don't do this then the surface will oxidise and become dark.