Mortar And Pestle Basil Pesto Pasta

This recipe makes a healthy amount of delicious basil pesto with enough for our 8 ounces of pasta and about 6 ounces pesto remaining for freezing. The added texture from not over processing the basil in the food processor is wonderful. The recipe is simple enough to follow along that anyone can do it, all it requires is a bit of patience to really grind up the ingredients by hand.

Ingredient Changes

  • Parmigiano Reggiano

    Used Pecorino Romano

  • Pecorino Fiore Sardo

    Used Pecorino Romano

Ingredient Conversions

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Notes

This pesto on pizzas may be too runny to use on pizzas or use sparingly.

  • We don't have a particularly big mortar so depending on how large yours is you may want to remove the crushed basil to a separate bowl before adding the nuts and cheese. This allows for a much easier time crushing the pine nuts and adding the cheese so you aren't fighting the basil in your crowded mortar.
  • Move everything into a larger bowl when stiring in the olive oil for easier mixing and pouring.

Recipes This Note Is Based On