If you like hands-on, this is fun. A pesto recipe you make in your mortar and pestle, courtesy of David Lebovitz.
Use it with Pasta, Potatoes, Pesto and Sugar Snap Peas
2 cloves garlic
1/2 teaspoon salt
2 cups firmly packed basil leaves
5 tablespoons olive oil
2 ounces grated Parmesan
1/4 cup toasted pine nuts, walnuts, or shelled pistachios
Smash the garlic and salt together with your mortar and pestle until smooth. Coarsely chop the basil leaves and pound them into the garlic as you add them.
When they are well mashed, pound in the olive oil a spoonful at a time until incorporated. Pound in the grated cheese, then the nuts.
Continue to mash a few minutes until the pesto is as smooth as you can get it.
(Serve the pesto within a day or two, or freeze it. The garlic can become too strong otherwise)
Tom David Food Blog: Great vegetarian meals for two hungry people. Every one a winner.
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