
Fresh Basil Pesto
Basil Pesto is such an easy, flavorful dish that is wonderful with pasta, risotto, fish, salads or just with bread.
You can make this pesto in the food processor but there is something so organic and satisfying when you use the mortar and pestle.

Fresh Basil Pasta
Ingredients
1/4 cup Pecorino-Romano, finely grated
1 tsp fresh lemon juice (you may need to add more to taste)
14 tsp lemon zest (you may need to add more to taste)
1/4 cup Parmigiano-Reggiano, finely grated
1 cup extra virgin olive oil
4 cups fresh basil, chopped
3 garlic cloves, minced
Pinch Maldon salt flakes
3Tbs pine nuts, roasted
Instructions
To toast the pine nuts, preheat the oven to 325°F.
Spread pine nuts in a single layer on a baking sheet and toast for 8 to 10 minutes, stirring occasionally, or until lightly golden and fragrant and allow to cool.
Mortar and Pestle Method:
Add toasted pine nuts, Maldon sea salt, minced garlic, and lemon zest to the mortar.
Pound with the pestle until coarsely ground.
Add chopped basil leaves, and pound with the pestle to a smooth paste.
Slowly drizzle in extra-virgin olive oil, add Parmigiano-Reggiano and Pecorino-Romano, again mixing well with the pestle to combine.
Stir in fresh lemon juice and taste for salt.

