b'P I N E N U T P ESTO raw, vegan, gluten-freeMAKES8 servings SPECIAL EQUIPMENTmortar & pestleI N G R E D I E N T S When pesto is made with a mortar and pestle, the basil is crushed3 cloves garlic into irregular pieces. It has a silkier texture and a brighter green color than 1 oz sweet green basil3 Tbsp pine nuts uniformly chopped or processed basil. Crushing rather than processing2 Tbsp extra-virgin olive oil the garlic makes a mellower flavor and a more balanced pesto.tsp lemon juice2 peppercornsD I R E C T I O N S Place the peppercorns and salt into the mortar. Crush and grind thetsp salt pepper, then add the garlic cloves. Using the pestle, work the garlic into a slightly chunky paste. Rinse and gently dry the basil, removing any thick stems. Place the basil into the mortar one handful at a time, crushing the leaves against the side of the mortar and grinding them down in a circular motion. Stop when the basil has been crushed into tiny bits and the green juice is staining the sides of the mortar. Add the pine nuts and crush until you achieve a uniform but not quite smooth consistency. Drizzle the olive oil in slowly while continuing to mix with the pestle. Add the lemon juice.N O T E Pesto oxidizes quickly, so cover it with a film of cling wrap set directly on top of the sauce, then refrigerate until youre ready to use it. It also freezes very welljust remove as much of the air as possible when packaging it.staples & fundamentals 23'