This pesto adds a nice flavor and color to our Shallot and Artichoke Tarts.

Martha Stewart Living, November 1992, Martha Stewart Living, October/November October/November 1992

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Recipe Summary

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Ingredients

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Directions

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  • 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.

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