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Step 1
Gently wash and dry the basil.
Step 2
In a mortar and pestle, begin grinding a few basil leaves, adding a few more as you go. If you don't have a mortar and pestle, use a food processor.
Step 3
When the leaves are ground, add a few pine nuts at a time, then one sliced garlic glove, and a large pinch of salt (the salt grains create friction and help with pulverization). Grind until the ingredients form a paste.
Step 4
Mix in the grated cheeses.
Step 5
Finally, slowly drizzle in 3 Tbsp. extra-virgin olive oil and mix into the pesto until it is smooth and fairly thick. Just before using the pesto, dilute it with 1 Tbsp. of the pasta cooking water, to make it easier to mix.
Step 6
Cook the pasta in a large pot of boiling salted water until al dente. Drain, mix with the pesto until evenly coated, and serve.