Homemade Pesto

 
 

I love pesto, but oftentimes, ordering food with pesto scares the crap out of me. I sometimes believe that eating even a drop of pesto will cause me to gain copious amounts of weight, distributing fat throughout my arms, legs, stomach and hips as I enjoy it's nutty, sharp, garlicky, oil-filled flavor. 

But sometimes, I just like to have it. Some of my favorite salads have a basil pesto vinaigrette and I wanted to re-create those salads in home in all of their glorious wonder.  I know it has become common, but I am totally a "dressing on the side" girl, and I still feel like a jerk for asking that. But believe you me, in New York City, that is the least of the special requests. You have no idea. If the dish is grilled trout with crispy potatoes, bitter greens, and anchovy vinaigrette, you'd better believe that the order will go something like this:  

"I'll have the grilled trout, but instead of grilled, I'd like it steamed.  And I'd like the potatoes to be boiled instead of crispy.  How are the greens prepared?  Sauteed? No, no, no, I can't have that. I'd like them roasted, but absolutely NO BUTTER. I'm allergic. And no vinaigrette. Thank you."

If you think I'm kidding, you are sadly mistaken. I can't tell you how many dinners I have been to with requests like that.  And the waiters all take it in stride... at the table. I'm sure they, along with the chef, are cursing the diner as they enter the order. 

Sometimes, it's just better to make the food that "scares you" at home, so you know exactly what is in it. Food like pesto is a prime example: I know that it is fresh, there are no secret preservatives deterring my body from metabolizing it. 

I definitely like to make pesto the old fashioned way: mortar and pestle. There is no fun tossing stuff in a blender and letting the blender do all of the work. No!  I want to pound that pesto to a pulp!  Release any pent up stress!  Beat that beat! RAWR!  And the end result is so worth it. Creamy pesto filled with the fresh, sweet flavor of basil, nutty pine nuts, pungent garlic, sharp, freshly grated parmesan cheese, and quality olive oil. Just a little taste goes a long way. And not on my hips. 

Homemade Pesto

In a mortar, pound 1 garlic clove and a pinch of salt to a paste.

Add 1/4 cup pine nuts and continue to pound that to a paste.

Add 1/4 cup grated parmesan cheese and pound that in. 

Transfer the mixture to a bowl. Coarsely chop 1 lightly packed cup of basil leaves.

Place the leaves in the mortar and pound the leaves until they become a paste.

 

Return the pine nut mixture to the mortar with the basil mixture.  Slowly drizzle in 1/3-1/2 cup extra-virgin olive oil as you continue pounding the mixture.  Adjust salt, if necessary. 

  

 
 
 
Homemade Pesto adapted from Alice Waters: The Art of Simple Foods

1 bunch basil (about 1 lightly packed cup), coarsely chopped
1 garlic clove, peeled
1/4 cup pine nuts, lightly toasted
1/4 cup grated Parmesan cheese
1/3 - 1/2 cup extra-virgin olive oil
Salt, to taste

In a mortar and pestle, pound 1 garlic clove and a pinch of salt to a paste.  Add the pine nuts and continue to pound.  Add the parmesan cheese, pound until the mixture is well-combined.  Transfer mixture to a bowl.

Add the basil leaves to the mortar and pound them until they become a paste.  Return the pounded pine nut mixture to the mortar. Pound the leaves and pine nut mixture together.  Continue pounding as you gradually pour in 1/2 cup extra virgin olive oil.  Taste for salt and adjust, if necessary.

Comments

[Heather]

If it makes you feel better here in Maine you sometimes get dirty looks at the table for being so difficult as ordering your dressing on the side. Your pesto looks beautiful.

[S]

That looks great. I like knowing what I get in my pesto sauce so I'll try this out!

S
http://notjustmedical.wordpress.com

[Jessie]

wonderful pesto recipe :) You should not be afraid of pesto! Pesto is actually recommended to use as a sandwich spread or salad dressing because it is much better compared to cream based dressing/spreads.

[Mimi]

Looks great. We use pesto on everything, eggs, sandwiches, pizza... a little goes a long way.
Mimi

[Natasha - 5 Star Foodie]

Excellent pesto! So nice to make it the old fashioned way with mortar and pestle!

[Hilary]

That Alice Waters book is a great one.

I wouldn't want to live in a world without pesto. Sometimes when you don't know what to cook for dinner, there is nothing like spaghetti with pesto.

[shelly (cookies and cups)]

I love pesto! This is awesome how you did it all with the mortar and pestle. I have only ever done it in the blender, but I imagine this was would be more fun :)

[DailyChef]

Pesto is one of my favorite sauces! I love your step by step pictures in the mortar and pestle - like some of your other readers, I've always blended it.

[jenn (Bread + Butter)]

I love pesto. I'd have it everyday if I could. Seriously. I usually make mine in a food processor, but I'd love to try it making a mortar and pestle. I bet it's got a bit more of a chunkier consistency.

[Maria]

I love your photos. Props to making it the old fashioned way! It's the best!

[Joan Nova]

Great pesto-making photolog. Admirable...I make mine in the Magic Bullet. :(

[Rachel Cotterill]

I love pesto so much - I could eat it every day!

[Wendy]

I love homemade pesto and have only used the mortar/pestle to make it once. YUM.

[Jill]

How cool that you used a mortar and pestle! I never order pasta with pesto at a restaurant because they use so much oil and put so much on the pasta! Much better to make it yourself.

[Abigail]

I am SO jealous of your mortal and pestle! I would LOVE to make pesto in such a manner. :) Looks delicious.

[Jen @ My Kitchen Addiction]

This is beautiful. I love that you made it with a mortar and pestle instead of your food processor/blender. Your pictures are fantastic!

[Eliana]

I absolutely love homemade pesto, espeically because you can control the amount of oil in it. But I have never made it by hand. I will have to try this method really soon.

[Tangled Noodle]

Came back from your Tuscan White Bean & Prosciutto salad post - this pesto is a key ingredient! Look at you, all mortaring and pestling your spectacular pesto, while the more wussy me would resort to a food processor. I recently had a weird reaction to pine nuts (my tastebuds went haywire and everything started tasting bitter) but I would totally risk it again for this!

[NFL Jerseys]

That looks great. I like knowing what I get in my pesto sauce so I'll try this out!

[MBT Shoes]

It's so nice to have you do all of the research for us. It makes our decision making so much easier!! Thanks.