Proper Pesto

There are lots of recipes people claim taste better if made by hand, but there’s no easier case to prove than pesto. That the name means, “to crush,” should tell you something, and while this method does take considerably more physical effort, when you taste this you’ll forget every pestle-pounding minute.

The intensity of the flavors is beyond compare, and as if by some kind of magic, this gorgeous spread develops an addictive spiciness. You can taste each ingredient, and yet when smashed together, new and wonderful flavors are released. If you’re in the market, I recommend the marble mortar seen herein, as long as the inside has some texture to it. If it seems smooth and glassy, keep looking.

Of course, you can play around with the ratios of the five ingredients, and easily adjust this to your tastes, but no matter how they’re combined, taking the time to crush them by hand is well worth the effort. I hope you give this fresh basil pesto a try soon. Enjoy!

4 cloves garlic peeled
1/4 teaspoon kosher salt
1 large bunch basil (about 4-5 ounces)
3 tablespoons pine nuts
2 ounces Parmigiano-Reggiano, grated on microplace (about 1 1/2 cups unpacked)
1/2 cup mild extra virgin olive oil

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authorI teach people how to cook. Don't let the chicken suit fool you. I have skills. Some skills.