I bought some basil at the farmer’s market to serve with fresh heirloom tomatoes. Rather than let the rest of it go bad, as I often do, I decided to make pesto. Basic, yes, but also ridiculously easy and delicious. I intend to keep it around at all times.
2 cups fresh basil (leaves only)
3 tablespoons pine nuts
3 cloves garlic
1/2 cup olive oil
1/3 cup grana padano or parmigiano reggiano
Place pine nuts and garlic in mortar and pestle. Mash into a rough paste. Add basil leaves and smash ‘n’ grind until everything turns into a nice thick paste. Add in some of the olive oil and incorporate. Add the rest of the olive oil and incorporate. Add cheese and stir to lightly incorporate it. Done!
