Uploaded August 2015 | Updated September 2026, 2 weeks ago
Making pesto in Italy was a revelation for me. Not only was it garlicier, but it was made with more than I had had experienced. It was made using a mortar and pestle. I was smitten. Forever. Here’s how I was taught to make authentic Italian pesto.
INGREDIENTS
2 cloves garlic
1/2 teaspoon sea salt
3 fistfulls of fresh basil (2 cups)
1 fist full of pine nuts (1/3-1/2 cup)
1 fist full of parmesan cheese (2/3 cup)
2/3-1 cup extra virgin olive oil
DIRECTIONS
Add your salt and garlic to your mortar and pulverize to a paste. Add in your basil leaves 4 or 5 at a time until you’ve crushed them completely, keep adding leave at this rate until you’ve incorporated them all. Add in pine nuts and pulverize to a thick paste. If you’re adding cheese, do it now, if not begin by adding about 1/4 cup of oil at a time until your pesto is loose.
You can freeze it in ice cube trays, topped off with oil to prevent the basil from oxidizing.
My favorite ways to eat pesto:
Tossed with pasta and a green vegetable (broccoli, pees, beans)
Tossted with potatoes for an Italian inspired potato salad
Smeared onto vegetables and tossed onto the grill
As a spread in roasted vegetable sandwiches
As a dip for bread
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MORE LINKS
For more Fresh P: goo.gl/md68WTl
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Pinterest: pinterest.com/freshpcooks
Instagram: instagram.com/freshprincesscooks
Twitter: twitter.com/CorrinCPhillips
Tumblr: freshpcooks.tumblr.com
MUSIC
New Land by ALBIS
Making pesto in Italy was a revelation for me. Not only was it garlicier, but it was made with more than I had had experienced. It was made using a mortar and pestle. I was smitten. Forever. Here’s how I was taught to make authentic Italian pesto.
INGREDIENTS
2 cloves garlic
1/2 teaspoon sea salt
3 fistfulls of fresh basil (2 cups)
1 fist full of pine nuts (1/3-1/2 cup)
1 fist full of parmesan cheese (2/3 cup)
2/3-1 cup extra virgin olive oil
DIRECTIONS
Add your salt and garlic to your mortar and pulverize to a paste. Add in your basil leaves 4 or 5 at a time until you’ve crushed them completely, keep adding leave at this rate until you’ve incorporated them all. Add in pine nuts and pulverize to a thick paste. If you’re adding cheese, do it now, if not begin by adding about 1/4 cup of oil at a time until your pesto is loose.
You can freeze it in ice cube trays, topped off with oil to prevent the basil from oxidizing.
My favorite ways to eat pesto:
Tossed with pasta and a green vegetable (broccoli, pees, beans)
Tossted with potatoes for an Italian inspired potato salad
Smeared onto vegetables and tossed onto the grill
As a spread in roasted vegetable sandwiches
As a dip for bread
Subscribe to FRESH PRINCESS!: goo.gl/3tcyi
MORE LINKS
For more Fresh P: goo.gl/md68WTl
Facebook: goo.gl/KrScu5
Pinterest: pinterest.com/freshpcooks
Instagram: instagram.com/freshprincesscooks
Twitter: twitter.com/CorrinCPhillips
Tumblr: freshpcooks.tumblr.com
MUSIC
New Land by ALBIS
