How to make BASIL PESTO with a MORTAR AND PESTLE | Harvest and Cook | Auxhart Gardening

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are more affordable and provide a similar texture.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is dairy-free and lower in calories.

Harvest basil by cutting above the new leaves to encourage growth.

Use a mortar and pestle made of granite to prepare the pesto.

Start by mashing 1 clove of garlic in the mortar until broken down.

Chop the basil leaves roughly before adding them to the mortar.

Add the chopped basil leaves to the mortar and mash until they turn dark green and mushy.

Add walnuts to the mortar, adjusting the quantity based on desired crunchiness.

Mash the walnuts into the basil mixture until they reach a desired consistency.

Grate parmesan cheese over the mixture, using slightly less cheese than the amount of walnuts added.

Add about half a teaspoon of salt to the mixture, adjusting to taste.

Add fresh ground black pepper, using half the amount of pepper compared to salt.

Pour in olive oil to achieve the desired thickness of the pesto, adjusting based on how you plan to use it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens