Traditional Mortar & Pestle Pesto
Fresh basil doesn’t last long and whipping up a batch of pesto is a great way to use it up before it goes off. Using a mortar and pestle creates a silkier sauce with a fragrant, deep flavor and a beautiful creamier texture.
3 small cloves garlic
1/2 bunch fresh basil
2 tbsp pine nuts
1 tsp lime juice
2 tbsp parmesan cheese
1/4 cup olive oil
Salt & pepper
Place the garlic, basil and pine nuts in a large mortar and start pounding with the pestle, until obtaining a coarse mush.
Add the parmesan cheese, lime juice and mix everything together.
Slowly pour the oil until you have a creamy consistency.
Season with salt and pepper and transfer to a bowl.
Can i use a food processor or blender?
If you don't own a mortar and pestle, and decide to use a food processor instead, pulse the dry ingredients first, before adding the cheese and gradually drizzling in the oil.
Is homemade pesto healthier than store-bought?
While it is rather high in calories and fat because of the olive oil and pine nuts, pesto is packed with nutrients that many other sauces lack. Ingredients include olive oil, pine nuts, fresh basil, garlic and Parmesan cheese. Store bought versions tend to use canola oil, with much higher level of salt and preservatives.
What can I use pesto for?
Pesto can be used as a dip for bread or veggies, as a sauce for pasta, as a marinade for meat, as a flavour boost when added to mayonnaise or dressing. You can also try making this pesto egg recipe as first seen on TikTok.
Calories 102, Fat 10.9 grams, Cholesterol 2 milligrams, Sodium 22 milligrams, Carbs 1.2 grams, Protein 1.4 grams