Pesto

Ingredients:

1 tsp Pignoli Nuts
2 Cloves Garlic
20 Large Fresh Basil Leaves
1 tbs Olive Oil
1/2 tbs Parmigiano-Reggiano

Add the Pignoli Nuts to a mortar & pestle & mash until a paste is formed.

Add your Garlic & crush.

Add your Basil leaves & continue to crush until the Basil is completely macerated.

You’ll notice that the natural oils in the Garlic and Basil themselves will extract from the ingredients allowing the pestle to move smoothly as you combine.

If you would like yo keep your pesto vegan you can stop here and just store with a drizzle of Olive Oil over the top until you’re ready to use.

If you don’t feel the need to keep your Pesto vegan, add the Parmigiano-Reggiano & 1/2 tbs Olive Oil and combine. Store with the remaining 1/2 tbs Olive Oil over the top to keep the Basil from Oxidizing.

Serving Suggestion: Homemade Pasta & Red Wine Caviar