4 cups small-leafed basil, loosely packed
1 garlic clove
1/4 teaspoon kosher salt, or more to taste
3 Tablespoons Italian pine nuts (pignoli), toasted
3 Tablespoons finely grated Parmigiano-Reggiano cheese
1/4 cup fruity extra-virgin olive oil

Remove the small leaves from the basil stems.

Cut the garlic clove lengthwise in half and remove the green spout in the center, if any.

In a large heavy mortar, combine the garlic and salt and crush to a paste. Gradually add the basil and, using a circular stirring motion, grind the leaves until they are almost a paste. Add the pine nuts and continue grinding the mixture against the sides and bottom of the mortar until it is a coarse puree.

Work in the cheese; the mixture should have the texture of a thick paste. Dribble in the olive oil a little at a time, using the same circular motion, until the pesto is creamy. Adjust the salt if necessary.

 

From A New Way to Cook by Sally Schneider, 2001.