At home, we simply put the mortar filled with pesto on the table along with vegetable soups, seafood dishes, roast chicken, steamed vegetables, well-ripened tomatoes, grilled vegetables, or even sautéed mushrooms. On those rare occasions when there’s still a little left over at the end of the meal, we put it in a jar with some olive oil and vinegar for a salad dressing that keeps for several days in the fridge.
1 large bunch very fresh basil
¼ cup pine nuts
5 cloves garlic or more, to taste
Salt to taste
½ cup olive oil
Black pepper, ground, to taste
Wash basil well and remove any tough stems. Tear the leaves and tender stems into small pieces. Drain and set aside.
Place pine nuts, garlic, and salt in a mortar (or food processor) and purée. Incorporate the basil. Next, incorporate oil, little by little, until it becomes a smooth, lustrous purée. Pepper generously, taste, and salt if necessary.
Recipe from The Spice Trekkers Cook at Home