Pesto Sauce from Scratch

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

25 g

Fresh Basil Leaves

60 g

Grated Parmesan Cheese

70 g

Extra-Virgin Olive Oil

2 cloves

Garlic , chopped

20 g

Pine Nuts

or Cashew

3 g

Sea Salt

1 pinch

Crushed Red Pepper Flakes

(optional)

Cooking Instructions

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Step 1

In a pestle and mortar, add the Garlic (2 cloves) , Sea Salt (3 g) and work it until both ingredients have become a paste.

Step 2

Add the Pine Nuts (20 g) and continue to work the paste until all the nuts have been crushed.

Step 3

Start to add the Fresh Basil Leaves (25 g) little by little working in a round slow motion to break the leaves and release the oil.

Step 4

Once you have a few leaves done, start to add the oil and cheese little by little interchanging between basil leaves, Extra-Virgin Olive Oil (70 g) , and Grated Parmesan Cheese (60 g) .

Step 5

Repeat the process until you've used all the leaves, taste for seasoning and adjust accordingly. This recipe does not have black pepper.

Step 6

Once done, add Crushed Red Pepper Flakes (1 pinch) . This is just to give a slight heat without overpowering the flavor and aroma of the basil. Add the sauce in a glass container with lid and place it in the fridge.