Pesto using pestle and mortar (Pesto alla genovese for the purists!)
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- 20 grams (3/4 oz) Basil leaves (it's about 20 large leaves)
- 1 Small clove of garlic (roughly chopped)
- 20 grams (3/4 oz) Pine nuts
- 40 grams (1 1/2 oz) Freshly grated Pecorino Sardo cheese
- 60 ml (2 fl oz) Extra virgin olive oil (absolutely no sunflower oil!)
- A pinch of coarse salt (1/2 tsp)
- Gently wash the basil leaves, paying attention not to crunch them.
- Lay the basil leaves onto kitchen paper and let them to dry. DO NOT press or pat the leaves with kitchen paper but leave them to dry naturally.
- Add the basil leaves into the mortar.
- Add the pine nuts into the mortar.
- Add the garlic (roughly chopped) into the mortar.
- Add the salt into the mortar.
- Start working with the pestle, pressing and rotating it. Keep going for a few minutes until all the ingredients are finely ground.
- The more you work the mixture with the pestle the better.
- After a few minutes working with the pestle, add the cheese and…
- …continue to work the mixture with the pestle until you have an evenly distributed light green colour.
- Now, add the olive oil.
- Use a small spoon to stir so that the olive oil is evenly distributed.
- This is the final result. Now you can coat spaghetti with it or spread it onto bread slices.