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“Making pesto by hand in a mortar produces the most authentic and delicious results. If your mortars is too small to accommodate whole basil leaves, use a food processor to gently and minimally chop leaves before proceeding. Pesto is best used the same day but keeps, its surface covered with a thin layer of olive oil and tightly covered, chilled, for 3 days. To dress pasta, dilute pesto with a tablespoon to two of pasta cooking water, toss with hot pasta (just cooked and drained), add a tablespoon or two of butter and toss again. Serve at once.”
2 cups

Ingredients Nutrition


  1. Place pine nuts in a medium skillet and heat over medium-low heat.
  2. Cook, occasionally shaking the pan back and forth over the heat, until nuts are toasted, 6 - 8 minutes.
  3. Transfer nuts to a plate to cool completely.
  4. Rinse basil and gently, but thoroughly, pat dry with paper towels.
  5. Place in a mortar with cooled pine nuts, garlic and pinch of salt.
  6. Using the pestle with a rotary movement grind ingredients against the wall of the mortar, until ground to a paste.
  7. Add both cheeses and grind into mixture to combine.
  8. Transfer mixture to a large bowl.
  9. In a slow and steady stream, add oil, whisking constantly.

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