Step 1 of 6
Crush the garlic clove with a pinch of coarse salt in the mortar until you have a smooth paste. About 30 seconds.
Step 2 of 6
Add the pine nuts. Work them in until creamy.
Step 3 of 6
Add the basil leaves a small handful at a time. Press and rotate the pestle against the wall of the mortar — never pound. The leaves should bruise and release their oil, not shatter.
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⏱ Done
Step 4 of 6
Work in the two grated cheeses until evenly distributed.
Step 5 of 6
Stream in the olive oil while continuing to mix with the pestle. The pesto should be glossy and just-pourable — add a splash more oil if it's too thick.
Step 6 of 6
Taste. Adjust salt. Use immediately, or press cling film flat onto the surface to keep it green.
Ingredients 7
the green base
- 60 g young basil leaves (no stems)
- 30 g pine nuts (Italian stone pine if you can find them)
- 1 small clove garlic, peeled
- Pinch coarse sea salt (for the mortar)
the cheeses
- 30 g Parmigiano Reggiano, finely grated
- 20 g Pecorino Sardo, finely grated
to finish
- 80 ml extra-virgin olive oil