Basil flower pesto
You haven't tried pesto until you've made this basil flower pesto the traditional way - in a mortar and pestle. It's easier than you think - and the aroma you'll experience while grinding up your ingredients makes the little bit of physical work well worth it. The taste is incredible, thanks to manually blending them. You'll likely never make pesto using a different method again!
Print Recipe
Ingredients
- 2 cups Fresh Basil Leaves
- ½ cup fresh basil flowers
- ½ cup Pine Nuts
- 2 cloves Garlic
- 1 Pinch Salt
- ⅓ cup Extra Virgin Olive Oil
- ½ teaspoon Sea Salt Or to taste
- ¼ teaspoon Fresh Ground Black Pepper
- ⅓ cup Grated Parmesan Cheese
- ½ lemon juiced
Instructions
- Start by roasting your pine nuts. Do this in a sauce pan over the stove. Roast the pine nuts on a low-medium flame for one minute, stirring all the time and removing them from the pan before they turn dark.
Ground the garlic and salt together in the mortar.
Next add in a few basil flowers and leaves at a time, crushing until it's ground well. Add in more when it's become a paste, until you've eventually added all of your basil leaves and flowers. Add olive oil as needed to help create a smooth and creamy texture.
Add in your roasted pine nuts and continue to grind.
Add in your freshly ground pepper, warm cheese and lemon juice.
Notes
Store it in an airtight container in your refrigerator for up to three days.
Yes! To freeze, add your pesto into an ice cube tray. Once frozen, store them in a sealed airtight container or bag for up to six months.
Pizza, pasta, toast, crackers, as a marinade for chicken or other meats, so many options!
Nutrition
Serving: 1g | Calories: 63kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 90mg
Servings: 1 cup
Calories: 63kcal