Pesto by the Mortar Method

This version is made by grinding basil, garlic, pine nuts, and coarse salt in a mortar, then working in cheeses, oil, and butter. Right before tossing, a little pasta water loosens the sauce so it coats evenly.

Pesto by the Mortar Method

Print Recipe Pin Recipe

Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 2 garlic cloves
• 2 cups tightly packed fresh basil leaves 480 ml
• 3 Tbsp pine nuts 45 ml
• Coarse sea salt
• 1/2 cup freshly grated Parmigiano-Reggiano cheese 120 ml
• 2 Tbsp freshly grated Romano cheese 30 ml
• 1/2 cup extra virgin olive oil 120 ml
• 3 Tbsp butter softened to room temperature (40 g)
• 1 1/2 lb pasta 680 g

Equipment

• Kitchen Knife
• Cutting board

Method

 

1. Lightly crush the garlic to loosen the skin, then peel and discard the skin.
2. Briefly soak and wash basil leaves in cold water, then pat them gently but thoroughly dry.
3. Put basil, garlic, pine nuts, and coarse sea salt in a mortar. Grind with a rotary motion against the side of the mortar until a paste forms. Add both grated cheeses and grind them evenly into the mixture.
4. Add olive oil in a very thin stream, beating it in with a wooden spoon. When incorporated, beat in the softened butter until evenly blended.
5. When spooning over pasta, dilute the pesto slightly with 1 to 2 tablespoons of the hot pasta water.

Tried this recipe?

Let us know how it was!