I have an abundance of basil in my garden right now and in this video, I will show you how incredibly easy it is to make the Creamiest Homemade Pesto. In this process, I use a mortar and pestle; this is the traditional way Homemade Pesto is made in my Italian hometown. Typically, Pesto is prepared right before the meal, at its freshest. The aroma of the basil and garlic is breathtaking as you begin to mash the ingredients together. Making Homemade Pesto this way, gives you the control of the consistency while building the flavors, as you mash the basil leaves, releasing the aromas which results in the Creamiest Pesto. This Creamy Pesto is great served with pasta, spread on a slice of bread for an incredible addition to a sandwich, smeared on a chicken breast, a dollop on a grilled steak or steamed vegetables.
- In a mortar, place garlic and salt. Begin the process of mashing the two together until a paste is formed. Do not pound with the pestle; use a rotation method to mash the ingredients together.
- Add the pine nuts and continue mashing until all the nuts are broken down in a paste like form.
- Add basil leaves in 2 or 3 increments, continuing to mash in a rotation method until a paste texture is achieved.
- Add parmesan cheese in 1 or 2 increments, continuing to incorporate all ingredients.
- Slowly drizzle Olive Oil while mixing all ingredients. Once all the olive oil is added and emulsified transfer pesto into a bowl.
- Mangia (eat) and Enjoy!
- If using pesto for pasta, add about ¼ cup of pasta water to help loosen the pesto before adding to pasta.
- If no motor or pestle is available, all the ingredients can be placed in a food process or blender
- 1 Garlic clove, thinly sliced
- 1 teaspoon Salt
- ¼ cup Pine nuts, fresh or toasted
- 40 Basil leaves, small leaves preferred
- 2 Tablespoons Parmesan cheese, grated
- 1 -2 Tablespoons Extra Virgin Olive Oil