Pesto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 180 g fresh basil leaves
• 1 pinch rock salt
• 2 fluid ounces of best quality olive oil, preferably from liguria
• 2 -3 cloves garlic, peeled and cut in half
• 2 ounces pine nuts
• 4 tablespoons freshly grated parmesan cheese

Recipe

• 1 holding the basil by it's stalks, gently swish the leaves in a bowl of cold water.
• 2 pick off the leaves from the stalks and dry them n kitchen paper without bruising them.
• 3 now you need to reduce the leaves and salt to a smooth puree-use a pestle and mortar or a food processor for this.
• 4 if using a pestle and mortar (wood is best) press and grind the basil against the sides, rather than bashing downwards, and work from the edges inward.
• 5 salt will be your friend at this stage; it's grittiness helps you with the pounding.
• 6 once you have the leaves gently but reasonably mushed, add the oil.
• 7 begin to pour in the oil slowly and stir until you have a smooth creamy texture.
• 8 now work in the garlic, add just enough so that it can be tasted without being over powering.
• 9 tip in the pinenuts and cheese and blend in these.
• 10 keep going until the mixture is smooth and no longer stringy.
• 11 season to taste with salt and pepper to taste, bearing in mind that parmesan is quite salty and that raw garlic already gives a hot sensation in your mouth.