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(Mortar and) Pesto, Three Ways

(Mortar and) Pesto, Three Ways

There is really nothing better than fresh, house-made basil pesto. (photo I.C.)

Isabel Cowles | Chef's Blade

Basic Pesto

(Double recipe if you plan to make another batch using this as a base)

-2 cups fresh basil leaves, tightly packed
-¼ c toasted pine nuts
-2 cloves of garlic, chopped
-½ cup extra-virgin olive oil
-Juice of 1 lemon
-¾ cup finely-grated Parmigiano-Reggiano, plus extra for serving
-Coarse salt

Grind basil (you may have to work in batches) into a paste using a mortar and pestle.

Grind the pine nuts, garlic and salt in a food processor until pasty.

Add the basil and lemon juice and pulse a few times until incorporated. Drizzle in oil and process until smooth.


Roasted tomatoes (photo I.C.)

Transfer to a medium sized bowl and stir in cheese.

Lemony Pesto

Repeat recipe, adding juice of 2 lemons and 1 Tbsp lemon zest.

Roasted Tomato Pesto

Add 1 c roasted tomatoes to pesto mixture after adding oil, and before transferring to bowl.

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