Mortar-Pounded Basil Pine Nut Pesto
4.8(498 ratings)Pounding rather than blending bruises the basil gently instead of shearing it, so the pesto stays vivid green and tastes sweeter. Work in stages: garlic and salt first, then pine nuts, then the leaves a handful at a time. Nutritional yeast stands in for cheese. Divide it between two small mortars for serving and pass them around with vegetable sticks.
- Hands-on
- 25 min
- Total
- 25 min
- Serves
- 4
- Level
- Moderate
Method
-
Step 1: Crush the garlic with the coarse salt in a mortar, using a firm circular motion, until it becomes a smooth creamy paste.
-
Step 2: Add the pine nuts and pound until mostly broken down, leaving a few small pieces for texture.
-
Step 3: Add basil a handful at a time, grinding each batch against the sides of the mortar before adding the next.
-
Step 4: Stir in nutritional yeast and lemon, then drizzle in the olive oil slowly while mixing with the pestle until glossy.
-
Step 5: Divide between two small mortars or bowls and serve right away while the color is at its brightest.
Same technique, different aisle
More from Dips, Pates & Pestos
Keep cooking without the stove
Chunky Guacamole with Flax-Corn Chips
Rough-mashed guacamole studded with cherry tomatoes and sweet pepper, crowned with crisp dehydrated flax and corn chips for scooping.
Dark Salsa Roja with Habaneros
Rehydrated guajillo chiles, sun-dried tomato and a whole habanero blend into a deep brick-red salsa with a slow, smoky burn.
Jalapeno Pico de Gallo
Crisp diced tomato, white onion and a generous amount of fresh jalapeno and cilantro, tossed with lime for a pico de gallo with real kick.
Pecan Date Syrup Hummus
Sweet and savory sprouted chickpea hummus topped with chopped pecans, cinnamon and a ribbon of homemade date syrup for dipping apple slices.