Mortar and pestle are the pesto-making tools of choice in Italy.
In Genoa, Italy, pesto alla Genovese - pesto sauce Genoa-style - appears on virtually every restaurant menu. That is because Genoa can rightly claim the title of birthplace of this popular pasta dressing. Although many American chefs prefer using an electric blender to make a pesto, no true Genoese would use any device other than a mortal and pestle.
Instructions
The Recipe
1. Heat the oven to 350 degrees F (177 degrees C). Spread the pine nuts on a small baking sheet, and roast them on the middle rack, checking every few minutes until they are toasty and lightly browned. Remove from the oven and transfer to a bowl.
2. Coarsely chop the basil leaves. Add the leaves to the mortar, along with a few teaspoons of the olive oil. Crush the basil and oil with the pestle to blend.
3. Mince the garlic clove, and add it to the mortar. Add the cheese and pine nuts.
4. With the pestle, begin working the ingredients into a smooth paste. As you work, slowly drizzle in the remainder of the olive oil. You will know the basil is finished when the ingredients are completely homogenized and the color has lightened slighty.
5. Add salt and pepper to taste. Transfer the pesto to a bowl large enough to accommodate the cooked pasta. Add the pasta and toss to combine.
Tags: pine nuts