Mark Peel's Pesto
This pesto adds a nice flavor and color to the Shallot and Artichoke Tarts.
- Yield: Makes 1/2 cup
Source: Martha Stewart Living, November 1992
- 3 cloves garlic
- 3 tablespoons lightly toasted pine nuts
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 cup coarsely chopped and loosely packed basil leaves
- Lemon juice
Using a mortar and pestle, crush garlic and pine nuts with salt and 1 tablespoon of the oil until pulverized. Add basil leaves and work until you have a rough paste. Blend in remaining olive oil in a stream. Add more salt, and lemon juice to taste.