Method:

Step 1: Prepare the Ingredients

Basil: Wash and pat dry the basil leaves thoroughly to avoid a watery pesto.

Potatoes and Beans: If using, peel and dice potatoes, and trim green beans.

Step 2: Make the Pesto

Mortar and Pestle Method:

Begin by crushing the garlic with a pinch of salt until smooth.

Add pine nuts and crush to a paste.

Gradually add basil leaves, a handful at a time, mashing them gently to release their oils.

Incorporate the cheeses and slowly drizzle in olive oil until you achieve a creamy consistency.

Blender Method (quicker, but less traditional):

Combine all pesto ingredients and pulse until smooth. Avoid over-blending to prevent heat buildup, which can alter the basil’s flavor.

Step 3: Cook the Pasta

Boil water in a large pot, adding salt generously.

Cook pasta until al dente according to package instructions. If adding potatoes and beans, boil them with the pasta in the last 5 minutes.

Step 4: Combine and Serve

Reserve 1/4 cup of pasta water before draining.

Toss the hot pasta with pesto, adding reserved water as needed to create a silky sauce.

Serve immediately, garnished with extra cheese or a drizzle of olive oil.

Variations:

Nut-Free: Substitute pine nuts with sunflower seeds or skip entirely for allergy-friendly pesto.

Dairy-Free: Use nutritional yeast in place of cheeses for a vegan version.

Herb Mix: Add parsley or spinach for a different twist on pesto.

Tips:

Always use fresh basil for the best aroma and flavor.

Chill the mortar or blender to preserve the bright green color of the pesto.

Avoid reheating pesto to prevent bitterness—serve it fresh!