Hello, Pesto!

Attending culinary classes while abroad is a must-add to anyone who might be reading’s bucket list. I’m not kidding–just put it on there and let it marinate for awhile. It was hands down THE COOLEST thing I’ve ever done. Food is multi-lingual. Forever and ever, amen.

One of the classes was one where we made pesto the traditional way–throw that food processor away.

You Will Need:
1 Marble Mortar and Pestle set (I know, a little bit of a stretch, but they’re super affordable from Crate&Barrel!)
2 handfuls of small-leaf basil
2 teaspoon spoonfuls of pine nuts
1 clove garlic
Pinch Salt

1. Add these above ingredients and use the pestle to mash the ingredients in an up and down motion.
2. When the basil is in small, bit-like pieces, turn the mashing into a circular motion until the ingredients seem well ground.

Add two drizzles of olive oil and 2 teaspoon spoonfuls of Parmigiano Reggiano cheese, grated.

3. Stir with a regular spoon

The best part about this recipe is that it’s really hard to mess up, hence the loose measurements. It was quite possibly the best pesto I’ve ever tasted–not to mention I made it myself in less than 5 minutes!

When asked about using walnuts (a more affordable nut)for the pesto, as many Americans do in replacement of the illustrious pine nut, my Italian instructor replied “If you cannot get pine nuts, you do not make pesto!”
And there you have it!