PESTO
2 cups fresh basil leaves 25g
25g pine nuts
2 cloves garlic 10g
2.5ml coarse salt
45g grated parmesan
30ml grated pecorino
100g olive oil
45ml butter, softened optional
Serves: 2-3
METHOD
Choose a large marble mortar with hardwood pestle.
Put the basil, pine nuts, garlic and coarse salt in the mortar.
Without pounding, but using a rotary movement and grinding the ingredients against the sides of the mortar with the pestle.
When ingredients in the mortar have been ground to a paste, add both grated cheeses, continuing to grind with the pestle until the mixture is evenly blended.
Put aside the pestle and add the olive oil a few drops at a time, beating into the mixture with a wooden spoon.
Then when all the oil has been added, beat in the butter if using with the spoon.
Add 1-2T hot water from pasta pot before using.
I serve the pesto in the mortar, and self serve.
