Basil Pesto (Pesto alla Genovese)

​Up until my trip to Italy, I always thought a mortar and pestle belongs to the Asian kitchen, and I only ever made my pesto in a food processor. It was only after I realized the startling difference in taste between the two methods that made me change my mind. The coarse texture and the mouth feel of pesto made by hand is simply divine. Do give this recipe a try!

Ingredients 

2 cups fresh Italian basil leaves, packed 
1/3 cup freshly grated Pecorino Romano 
1/2 cup Papa's Grove extra-virgin olive oil
1/3 cup pine nuts (or chopped walnuts)
2 garlic cloves
1/4 teaspoon sea salt 
1/4 teaspoon freshly ground black pepper, or to taste
Special equipment needed: mortar and pestle OR food processor 

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Recipe

Using a mortar and pestle is the ideal way to make pesto. 

1. Start by crushing the pine nuts until creamy. Add basil, garlic and sprinkle sea salt; continue pounding.
2. Add grated cheese, stir well using the pestle and drizzle olive oil, continue mixing. 
3. Finally season with pepper to taste, and stir well.
4. Toss with cooked hot pasta of your choice, dollop over baked potatoes, or use as a spread on toasted bread or crackers.

Although not traditional, I also add the rind of one medium lemon while pounding the garlic and a teaspoon of lemon juice towards the end to bring out the flavors.

Note: If using a blender, simply place all dry ingredients in the blender and pulse until finely chopped. While the blender is still running, add olive oil in a thin stream to emulsify.  Serve as above.