Chill the mortar in the freezer to maintain the proper low temperature for making the pesto.
2
Add sea salt and garlic to the mortar and grind with the pestle to release the garlic's aromas and allisin, a sticky compound that binds the pesto.
3
Add pine nuts and continue grinding until the mixture reaches a peanut butter-like consistency.
4
Gradually add basil leaves, slowly rotating and grinding with the pestle to allow the mixture to come together gently. Use only the leaves to minimize fiber content.
5
Add Parmesan cheese and continue grinding to fully incorporate all ingredients together.
6
Finally add extra virgin olive oil and blend until you achieve a smooth, creamy consistency.
PrimedTableBETA
