Delizioso! Lidia Bastianich’s homemade pestos

In a mortar:
Start with salt and few leaves of basil. Crush with a pestle, keep adding leaves a few at a time, then add garlic and pound until the mixture becomes a paste. Add pignoli and work into a paste, then add cheese and slowly pour the olive oil. Work all into a creamy consistency.

In a blender:
Add basil, salt and garlic. Work into a paste, add pignoli and slowly pour half of the olive oil. Add cheese and the remaining olive oil. Blend until it becomes a homogenous, creamy paste.

Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. Combine the herbs, peas and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. Add salt to tasted.

Keep in a sealed jar in the refrigerator and use as needed. Pesto will keep refrigerated for up to 4 weeks or it may be frozen for up to 3 months. Make sure there is a thin film of oil over the pesto to keep its flavor and color bright.

You can blend it together in a bowl while the pasta water is heating up and have distinctive pasta appetizer or main course in minutes. To retain its vibrant and fresh flavors it is important not to cook the pesto, just toss with the tagliatelle and serve.