Pesto

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Ingredients

• ¼ cup (30 grams) pine nuts
• 5 medium clove garlic, peeled
• 2 cups (70 grams) tightly packed basil leaves, preferably Genovese
• ⅔ cup (60 grams) finely grated Parmigiano-Reggiano
• ⅓ cup (30 grams) finely grated Pecorino Romano
• Sea salt
• Extra-virgin olive oil (as needed)

Steps

1. In a mortar and pestle, grind nuts and garlic into a paste while adding a pinch or two of kosher salt.
2. Add basil leaves to the mortar and grind to a very smooth paste (take your time).
3. Add the paste to a large bowl and combine with grated parmesan and pecorino cheese.
4. Finally, add extra-virgin olive oil to your desired consistency.

Preserving

I have found that half pint (8oz) mason jars are the ideal size for a pound of pasta and giving as gifts.

1. Place the pesto in the jar.
2. Top the jar with a small layer of olive oil.
3. Seal the lid and place in the freezer.

Thaw the jar in warm water when ready to use.

Pesto will turn brown when left in the open air for too long. Seal the jar whenever possible.

Dev

Installation

1. npm install

Development

1. npm run dev
2. Navigate to localhost port 3000

Deployment

1. npm run build - Create a static build of the app in the build folder.
2. npm run deploy - Deploy the build folder to gh-pages branch.

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Recipe Adapted from SFAH (Salt Fat Acid Heat)