There’s a reason chefs still make pesto by hand. Crushing in a mortar releases the basil’s oils gently, without the heat of a blender, brighter, greener, more aromatic.

Ingredients

• Fresh basil leaves
• Toasted pine nuts
• Parmigiano-Reggiano, grated
• 1–2 garlic cloves
• Extra virgin olive oil
• Coarse salt

Method

• Crush garlic and salt into a paste.
• Pound in the pine nuts.
• Grind in the basil a handful at a time.
• Work in the Parmigiano.
• Slowly stir in extra virgin olive oil until glossy.

No shortcuts, no blender

The oil carries the flavor, use a fresh, grassy EVOO. Shop the harvest →