Classic Pesto with Mortar and Pestle

Method

Chop the basil leaves.  Put into a large mortar with the salt and minced garlic.

Crush the pine nuts - putting them between two sheets of waxed paper and then rolling with a rolling pin makes light of this step. Add to the mortar.

Pound, pound, pound, using a grinding motion and being sure to include anything that sticks to the sides of the mortar.

When a thick paste has formed, add the cheeses and pound again, just to incorporate the cheeses.  Add the olive oil, a tablespoon at a time and pound/grind some more until oil is fully incorporated.  The amount of oil will vary with other ingredients (see our pesto article). 

Put pesto in a jar and let settle.  Oil may rise to the top, but if not, add a thin film of oil on top to preserve and keep that lovely basil fresh.  Refrigerate.