Aunt Ginny's Pesto

Name: Aunt Ginny's Pesto
Total time: 900 s
Cuisine: American
Ingredients: 1 handful Basil Leaves (Chiffonade); Hearty Drizzle of Extra Virgin Olive Oil (The GOOD Stuff); 1 handful Pine Nuts (Pan Roasted and Roughly Chopped); 1 handful Grated Parmesan Reggiano (PLEASE The GOOD Stuff); to taste Salt and Pepper; 3-4 cloves Garlic (Minced)

Thomas Garino @cook_4696354

My full-blooded italian aunt's traditional pesto. Simple yet amazing. I grow 5-10 basil plants a year just so I can enjoy this all year!

Thomas Garino @cook_4696354

My full-blooded italian aunt's traditional pesto. Simple yet amazing. I grow 5-10 basil plants a year just so I can enjoy this all year!

Saved

Ingredients

15 mins

1 handfulBasil Leaves (Chiffonade)
Hearty Drizzle of Extra Virgin Olive Oil (The GOOD Stuff)
1 handfulPine Nuts (Pan Roasted and Roughly Chopped)
1 handfulGrated Parmesan Reggiano (PLEASE The GOOD Stuff)
to tasteSalt and Pepper
3-4 clovesGarlic (Minced)

Saved

Steps

15 mins

1

Chiffonade the basil. To do this, all you do is stack the leaves from largest to smallest, roll them like a cigar, then slice into ribbons with a sharp knife.
2

In your mortar and pestle, you are going to essentially build a mojito. Put the basil in the bottom with a large pinch of salt. Grind until a paste is achieved. Then the garlic, then pine nuts, then parmesan.
3

Drizzle in the olive oil until a creamy paste is obtained. Salt and pepper to taste. Jar up and enjoy! Can be frozen for up to a year.