Here is the secret to making authentic pesto. Big thanks to author and chef Samin Nosrat, who shared her experience of making pesto with a Ligurian home cook in her fantastic series, Salt, Fat, Acid, Heat. My version is adapted from Samin’s recipe.
So here it is; the secret to the most creamy pesto. It must be made in a mortar and pestle, and the pine nuts must be ground to a smooth paste before adding the basil. This way, when the basil leaves are ground in, the oil from the pine nuts and the water from the basil leaves emulsify, making a very smooth and creamy sauce.
I suggest using a large, heavy mortar and pestle. The extra weight actually takes some of the work out of the grinding. Let gravity work for you and the task isn’t too exhausting.
To make the pesto vegan, simply omit the parmesan. It should still be beautiful.
Ingredients
1/8 cup pine nuts
1 small clove of garlic
Sea salt
1 cup of firmly packed basil leaves
30g Reggiano parmesan cheese, finely grated
2 -3 tbsp extra virgin olive oil
Method
Toast the pine nuts by putting them into a cold oven set to 150⁰C. Cook for 10 -12 mins, or until they are very pale gold. Cool.
In a large mortar and pestle, grind the pine nuts, garlic and a generous pinch of salt until completely smooth and free from lumps.
Roughly chop the basil leaves, then work them into the pine nut paste in 4 batches. This takes quite a bit of elbow grease! The pesto will begin to look creamy as the water in the basil and the oil from the pine nuts emulsify.
When the basil is completely worked in and the pesto is smooth, work in the grated parmesan. Add enough olive oil to make a sauce. Taste, and add extra salt if needed.