Pesto will keep in a screwtop jar for several weeks in the refrigerator.
- 4-oz basil leaves
- 1-oz pine nuts
- 2 fat peeled garlic cloves
- large pinch of coarse salt
- 2-oz freshly grated Parmesan
- 4 fl oz extra virgin olive oil
Put basil leaves in a mortar with pine nuts, garlic cloves and salt, and crush to a paste with a pestle. Work in grated Parmesan cheese. Gradually add olive oil, working it in thoroughly with a wooden spoon to make a thick creamy sauce.
Put the pesto in a screwtop jar.
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Source: The Italian Cooking Encyclopedia-Lorenz Books
Submitted By: Diana