Homemade Pesto

Perhaps this method is not as quick as a modern-day food chopper, but in my opinion there is no better way to make pesto. Plus cleanup is much easier using a mezzaluna or a sharp chopping knife (which I always appreciate!) And I find there is also something extra satisfying replicating recipes just as our grandmothers would have done.

ingredients

Fresh basil, large bunch
Garlic, 2 or 3 cloves
Pine nuts, small handful
Parmesan, 3/4 cup, grated
Olive oil

directions

1
Start by chopping a clove of garlic with about 1/3 of the basil. After this is loosely chopped, add more basil, chop some more. Add 1/3 of the pine nuts. Chop, chop. More basil and garlic. Chop. Add a couple tablespoons of grated Parmesan and some more basil and garlic. Chop, chop. Along the way, have a taste or three to make sure the mix is to your liking. For example, some may find the fresh garlic a bit overwhelming, so they should probably not add the third clove.
2
Keep chopping until all ingredients are incorporated and you can press the pesto into a block shape. Transfer into a small jar or dish, and pour a couple tablespoons of olive oil over the top. Will keep refrigerated for up to one week, but it is always eaten here within a few days!

Source: Rachel