Mortar and Pestle Pesto with Food Processor Directions Recipe
This classic Mortar and Pestle Pesto recipe captures the fresh, vibrant flavors of basil, garlic, toasted pine nuts, and Parmesan cheese blended smoothly with extra virgin olive oil and a touch of acidity from lemon juice and white balsamic vinegar. Perfect for dressing pasta, spreading on sandwiches, or enhancing grilled vegetables, this recipe provides both a traditional method using a mortar and pestle and a convenient food processor alternative for a quick and delicious homemade pesto sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Sauces and Condiments
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Produce
- 4 cloves garlic (smashed and peeled)
- 4 cups fresh basil leaves (lightly/loosely packed, about 3 ounces)
- 1-2 tablespoons fresh lemon juice
Nuts & Seeds
- ¼ cup toasted pine nuts
Dairy
- 1 ounce freshly grated Parmigiano Reggiano cheese
Oils & Vinegars
- ½ cup extra virgin olive oil
- 1-2 tablespoon white balsamic vinegar
Seasonings
- Salt to taste
Instructions
- Blanch (Optional): Bring a pot of water to a boil and submerge the basil leaves for about 10 seconds. Quickly transfer the basil to an ice water bath using a spider strainer to halt cooking. Drain and squeeze out any excess water, then roughly chop to make blending easier.
- Mash Garlic: Using the mortar and pestle, mash the peeled garlic cloves into a smooth paste with a pinch of coarse salt by rocking the pestle in a circular motion.
- Mash Pine Nuts: Add the toasted pine nuts to the garlic paste and continue mashing until a thick, combined texture forms.
- Mash Basil: Gradually add basil leaves, one handful at a time if not blanched, and grind the mixture until you reach the desired pesto consistency.
- Stir Mixture: Incorporate the freshly grated Parmigiano Reggiano cheese, extra virgin olive oil, lemon juice, and white balsamic vinegar with a spoon, blending everything evenly.
- Season: Taste and add salt as preferred to finish the pesto.
- Food Processor Method - Pulse Garlic: Add garlic cloves to the food processor and pulse a few times until finely chopped.
- Pulse Pine Nuts: Add toasted pine nuts and pulse until they reach the desired consistency.
- Pulse Basil & Acids: Add basil leaves, lemon juice, and white balsamic vinegar. Pulse until basil is finely chopped and the mixture is blended.
- Stir in Finishing Ingredients: Remove the blade and stir in olive oil and Parmigiano Reggiano cheese until well combined.
- Season: Add salt to taste and mix well to finish.
Notes
- Blanching the basil is optional but can help preserve a bright green color and reduce bitterness.
- Use coarse salt in the mortar and pestle to help break down ingredients effectively.
- Toast pine nuts lightly to enhance their nutty flavor before using.
- The pesto can be stored in an airtight container refrigerated for up to 3 days or frozen for longer storage.
- Lemon juice and white balsamic vinegar add a balanced acidity to brighten the pesto.
- Adjust the amount of olive oil to achieve your preferred sauce thickness.
