|3 garlic cloves|
|½ tsp sea salt, or more to taste|
|3 oz basil leaves ( about 1 cup packed )|
|2 Tbsp pine nuts|
|2 oz Parmigiano-Reggiano, grated|
|½ cup Vera Jane’s Novello Extra-Virgin Olive Oil|
For more of an authentic pesto, use a mortar and pestle for a finer texture.
Mortar and Pestle
Combine the garlic salt and grind into a paste. Add the basil a handful at a time and grind in a circular motion; continue until all the basil is crushed. Add the pine nuts and crush into the paste, then grind in the cheese. Slowly drizzle in the olive oil until well incorporated. Ready to eat right away, or place in a covered jar with a small amount of additional olive oil.
Pulse the garlic, salt, and pine nuts until finely minced. Add the basil and pulse until finely minced. Stir in the olive oil and cheese, and adjust seasoning according to taste if needed.
•Add a splash of fresh lemon juice
•Sub walnuts or hazelnuts instead of pine nuts
•Switch out the basil for arugula
•Toss with freshly cooked veggies
•Mix into mayo
•Drizzle over eggs
•Smear on bruschetta
•Dollop on soup