Pesto Classico

I've made plenty of pesto variations over the years, but after getting a fancy bottle of olive oil and a mortar and pestle, I knew that it was finally time to honor my Italian ancestors and make a proper pesto. Lemon juice isn't entirely traditional, but I really think it boosts the flavor. Each serving is about 2 tbsp (29 g)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small pan over medium heat, toast the pine nuts (or any other nuts) until lightly browned and fragrant, about 3 minutes

Step 2

Meanwhile, crush together the garlic, salt, and pepper in your mortar and pestle until you have a paste

Step 3

Roughly chop your basil, add to the mortar in batches, and crush until broken down. Repeat until all the basil is incorporated

Step 4

Grind in the pine nuts and lemon juice

Step 5

Add in half the oil and your cheese, and grind until combined. Grind in the other half of the oil

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