In the beginning Pesto was made in a Mortar and Pesto, like this one.
I make mine in my Ninja
with toasted pie nuts
In the blender mix:
Toasted Pie Nuts
Once out of the blender
Fresh Grated Parmesan added in at the end
2 cups packed fresh basil leaves (from about 1 bunch)
6 Tbs. grated Parmesan cheese
2 Tbs. toasted pine nuts
2 garlic cloves, smashed
6 Tbs. extra-virgin olive oil
Sea salt and freshly ground pepper
Grated zest and juice of 2 lemons
In a blender or food processor, combine the basil, Parmesan, pine nuts and garlic and pulse until finely chopped. With the machine running, drizzle in the olive oil and puree until smooth. Season to taste with salt and pepper. Stir in the lemon zest and juice. Alternatively, using a mortar and pestle, grind together the pine nuts, garlic and lemon zest until a thick paste forms. Add the basil and continue to grind until smooth. Transfer to a larger bowl and stir in the olive oil, lemon juice and Parmesan. Season to taste with salt and pepper.
Use at once, or cover with plastic wrap, pressing it onto surface, and refrigerate for up to 1 week. Serves 4 to 6 (with 1 lb./500 g pasta).