Pasta Madness

Basil Pesto

Serve with:

Ingredients

  • 2 medium garlic cloves, peeled
  • 3 tablespoons (35 grams) pine nuts
  • Coarse sea salt or kosher salt
  • 2½ packed cups (60 grams) fresh basil leaves, rinsed under cold water and gently but thoroughly patted dry
  • 1 ounce (30 grams) finely grated Parmigiano-Reggiano, plus more as desired
  • 2 tablespoons (10 grams) finely grated Pecorino Sardo or Romano
  • ⅓ cup (80 ml) mild-flavored extra virgin-olive oil, plus more as needed

Directions

  1. Pop the food processor blade in the freezer while you prepare the ingredients. This will help prevent the basil leaves from discoloring.
  2. Roughly chop the garlic cloves, then add them to the bowl of the food processor. Sprinkle in the pine nuts and a pinch of salt and pulse together until well combined and paste-like, about 10 seconds.
  3. Scrape down the sides of the bowl and add the basil and cheeses. Pulse in short bursts, no more than a couple seconds at a time, until finely minced, scraping down the sides of the bowl as needed. Transfer the mixture to a bowl and slowly stream in the oil, mixing constantly, until creamy. Adjust the seasoning to taste.
  4. If your mortar is on the small side, make a half batch.
  5. Add the garlic and a pinch of coarse salt to the mortar. Pound the garlic into a sticky paste, rotating the pestle in a circular motion against the sides of the mortar to break it down. Sprinkle in the pine nuts and continue the motion until they too break down into a fine paste.
  6. Follow with the basil, adding a large handful at a time. This takes a bit of patience; I find gently crushing and rotating the leaves against the walls of the mortar is most effective. Add a pinch of salt to help break them down if needed until the mixture becomes vibrant green with very small flecks of basil. Muddle in the cheeses, then slowly drizzle in the oil, stirring constantly, until emulsified.
  7. Cook your pasta of choice to your liking and transfer it directly to a large, heatproof (preferably metal) mixing bowl (or drain it first and reserve 1 cup (240 ml) pasta cooking water). Spoon the pesto over the pasta and toss well until luscious and creamy, loosening with pasta cooking water as needed. Divide among bowls and serve.
  8. To store, transfer the pesto to an airtight container and cover with a thin layer of olive oil. Refrigerate for up to 3 days or freeze for up to 3 months.

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