Classic Pesto from Marcella Hazan

Today, we'll use cooking science and traditional pesto technique to make a pesto that releases more fresh basil flavor with a better sticking sauce than it’s food processor counterpart.

Marcella Hazan's Pesto (Ingredient amounts slightly altered for my preferences)

• 2 medium garlic cloves, skin removed

• 1.5 cups tightly packed fresh basil leaves (no stems)

• 20 g pine nuts

• Coarse Kosher Salt

• 30 g freshly grated parmigiano-reggiano cheese

• 10 g freshly grated romano cheese

• 75 g extra virgin olive oil

• 28 g butter, softened to room temperature

• 1 lb (454 g) box of bronze die cut pasta

METHOD

1. Add the garlic cloves with a tiny pinch of salt to the mortar. Using the pestle, crush the garlic into a rough paste.

2. Add the pine nuts and grind with the garlic into a smooth paste.

3. Add the basil leaves with another pinch of salt. Using the pestle with a rotary movement, grind all the ingredients against the side of the mortar. When they have been ground into a paste, add both the grated parm and romano cheeses and grind them evenly into the mixture.

4. Set the pestle aside and grab a spoon or spatula. Add the olive oil in a very thin stream, beating it into the mixture with the spoon. When all the oil has been incorporated, beat in the butter with the spoon, distributing it evenly.

5. To serve with pasta, reserve a half cup of the pasta water and transfer the cooked pasta to a large bowl. Spoon the pesto over top with a couple of spoon fulls of the starchy pasta water to dilute and create a cohesive sauce. Serve with more parm, fresh basil, or diced fresh tomatoes.