Something you should know about me…I love basil. love. I can eat it straight from the plant. Pesto, which is made with fresh basil in this recipe is delicious with pasta or spread on a cracker. If you don’t have a mortar and pestle you can also use a food processor. We bought ours at the thrift store.
- 2 cups whole basil leaves, stems removed
- 3 oz. olive oil
- 2 tspn lemon juice
- small packet of some variation of nut, we used almonds
- 2 whole cloves garlic
- salt and crushed black pepper to taste
Put a little olive oil in the mortar, enough to lubricate it. Add garlic in the mortar and use your pestle to grind it into a fine paste. Place half of the basil leaves in the mortar, as well as half of the almonds. Use your pestle to lightly crush the nut and basil down.
Add a teaspoon of lemon juice, to add flavor and keep the basil green. Incorporate a pinch of coarse salt and black pepper and the rest of the basil and nuts a little at a time and repeat. Taste the pesto and add ingredients to taste.
Stir making small circular motions until the texture is the consistency of paste. Remove the pesto from the mortar, and put it in a small jar adding olive oil until a small amount of oil sits on top (about 1/8 inch) Refrigerate for about 2 hours before using. Delicious!