Pestle Pesto v2

A good and simple home-made pesto recipe. Note that this one uses a mortar and pestle, rather than a food processor. Tip: 30g parmesan is about 1/4th of a parmigiano reggiano Stick in Norway.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peal garlic and put them in the mortar with a pinch of flake salt.

Step 2

Grind the garlic down to a fine paste

Step 3

Add fresh basil one bunch at a time. Grind down until paste, then add the next bunch.

Step 4

Roast the pine nuts in a pan

Step 5

Add the roasted pine nuts to the pesto mix, mixing in a splash of olive oil when it gets dry.

Step 6

Add in the parmesan and mix together.