Basil Pesto

Cooking Instructions

In a small skillet over medium heat, toast the pine nuts for 1 to 2 minutes to bring out their flavor and to give them a bit of a crunch. Remove from the heat.

Line up the basil leaves spine to spine on a cutting board and cut into julienne. Combine the salt and garlic in a mortar. Using a pestle, mash into a paste. Add the pine nuts and continue to combine with the pestle until the nuts are ground. Add the basil strips a few at a time, incorporating them gradually into the nut mixture. Add a splash of the olive oil, and grind the mixture until it becomes loose. Continuing to grind, add the grated cheese, the pepper, and as much of the remaining olive oil as needed to form a good consistency. The pesto can be transferred to a jar, topped off with a thin film of olive oil, covered tightly, and refrigerated for a few days. But it is never better than the minute you make it, as its color darkens and its flavor changes.

Wine Pairing(s)

Hess 'Allomi' Cabernet Sauvignon