Our Favourite Basil Pesto Recipe
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Serves: 4
 
Makes about 1 cup, enough pesto sauce for a bowl of pasta for 4
  • 2 cloves garlic, peeled
  • 3 tablespoons raw pine nuts
  • ¼ teaspoon salt
  • 3 cups sweet basil leaves, gently packed
  • ½ cup extra-virgin olive oil
  • ½ cup freshly grated Parmesan cheese
  1. Put the garlic, pine nuts and salt in a large mortar. Use the pestle with a gentle downward pounding action to crush the ingredients and start to form a paste.
  2. Coarsely chop the basil leaves on a cutting board with a sharp knife. Add the leaves to the mortar one handful at a time as you begin to rotate the pestle in a circular grinding movement, working mostly at the bottom of the bowl. From time to time use the pestle to pound the mixture with downward strokes. After several minutes it will start to form a paste.
  3. When all the leaves are added, begin to add the olive oil a little at a time, while continuing to use the pestle with the rotary grinding motion. When all the oil is added, the colour will be lighter and the oil will be suspended in the thick spoonable sauce, but you will still be able to see shreds of the basil leaves. Stir in the cheese.
Recipe by Eco Herb at https://herb.co.za/best-basil-pesto-recipe/