• 4 medium cloves garlic, peeled and minced
  • Generous pinch coarse sea salt
  • 3 ounces basil leaves, cut into thin ribbons
  • 2 tablespoons pine nuts
  • 4 tablespoons grated Parmigiano-Reggiano
  • 1/2 cup plus 2 tablespoons mildly flavored extra-virgin olive oil

In a mortar and pestle, combine garlic and sea salt and grind to a paste. Add basil leaves a handful at a time and grind against the walls of the mortar; it’s easier to use a circular grinding motion than to try to pound the leaves with the pestle. Continue until all basil leaves have been crushed to fine bits and have released their green liquid.

Add pine nuts and gently crush with pestle, then work into a paste with basil and garlic. Add both cheeses and continue to use the pestle to grind into a paste.

Slowly drizzle in olive oil, working it into the pesto with a wooden spoon until incorporated.

Makes enough for 4 servings of pasta. From Serious Eats



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