Pesto in a Pestle

I finally checked something off of my to-do list.

I have no idea why I waited so long to whip up a batch of homemade pesto.  This tastes better than even the best store-bought varieties and the task of pounding ingredients in the mortar and pestle is actually quite calming.  Plus, the delicious smell of fresh basil is always welcome in my kitchen!

If you don’t have time to use a mortar & pestle, you can quickly mix up a batch in the food processor.

Perfect Pesto – 2 Ways

Yield: 1 Cup


  • 3 cups of fresh, organic basil, stemmed, washed and roughly chopped
  • 1/2 c. pine nuts
  • 2 tbsp. Parmesan cheese, freshly shredded
  • 3 cloves of garlic, minced (you can use 2 cloves if you prefer a less garlicky taste)
  • 1/4 c. – 1/3 c. olive oil
  • Sea salt & pepper to taste
  • optional lemon juice for drizzling

Using mortar & pestle:

Begin by grinding the basil and pine nuts until slightly broken down and combined, then add the Parmesan and garlic and continue to grind in the mortar until completely combined.  The process may take at least 15-20 minutes but it is worth the time!  Once the ingredients are combined, gradually add olive oil and adjust the amount to your taste.  I prefer mine less oily so I actually used ab it less than 1/4 cup.  Cover and refrigerate.

Using a food processor:

Add all ingredients to the food processor and pulse until pesto reaches your desired consistency.

You can add this to chicken, fish, fresh vegetables and even burgers (and of course, pasta and pizza).



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