Traditional pesto is made by hand using a mortar and pestle. Gently pound fresh basil leaves, fresh garlic cloves, extra virgin olive oil, roasted pine nuts and Parmigiano-Reggiano cheese to create the best pesto sauce. Pesto's versatility extends far beyond pasta. Serve pesto sauce with zucchini noodles or 'zoodles', mix into sauteed vegetables, brush it on chicken before baking,
1cup Parmigiano-Reggiano cheesefinely shredded and packed
1/2cup extra virgin olive oil
Instructions
Preheat oven to 375 degrees. Spread pine nuts in a single layer on a parchment lined baking sheet. Bake until golden brown, about 5 to 10 minutes, stirring frequently and taking care that pine nuts do not burn.
Wash basil leaves, remove from stems and discard stems. Peel and press or mince garlic cloves. Add basil leaves, garlic, and pine nuts to a mortar and gently pound into a paste with pestle. Or add ingredients to the bowl of food processor.
Finely grate cheese and stir into the paste along with the oil. Mix well. Or add cheese and oil to food processor. Pulse all ingredients into a thick paste as pictured.
Note - use the best quality olive oil and Parmesan cheese for a more flavorful pesto. Serve with zucchini noodles aka 'zoodles,' mix with sauteed vegetables, or use to coat chicken before baking.
Store unused pesto in a container with a tight-fitting lid that just fits the pesto sauce. Float a thin layer of olive oil on top of the pesto sauce to prevent it from turning brown. Refrigerate and use within 5 days.