Mozza Pesto

by Laura

I've written before about my love for Pizzeria Mozza, and I bought the Mozza Cookbook as soon as it came out. But then I let it sit on my coffee table for two years without trying to make anything in it. When I leafed through it all of the recipes felt too fussy, too time intensive or needed too many specialty ingredients. I finally braved the pesto that is served with my favorite Mozza dish, the caprese salad, and it took me all of 20 minutes. Serve with some combination of cheese and carbs and you can't go wrong.

Caprese, grilled bread with olive oil and maldon sea salt.

Caprese, grilled bread with olive oil and maldon sea salt.

Mozza's Pesto 

Pine nuts, garlic, and first half of basil and olive oil

Pine nuts, garlic, and first half of basil and olive oil

2 tbsp toasted pine nuts

1 tsp chopped garlic

1/2 tsp kosher salt

1/2 cup extra virgin olive oil

2 cups whole fresh basil leaves

1/4 cup grated parmigiano-reggiano

1 tsp fresh lemon juice

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Combine pine nuts, garlic, salt, half of the basil, and half of the olive oil in the bowl of a food processor or the jar of a blender. Pulse until the basil is finely chopped. Scrape down the sides of the bowl with a rubber spatula and add remaining ingredients. Puree until the ingredients are smoothly blended together (and not a moment more, says Nancy!). You can add more olive oil if it isn't looking right but that ratio worked out very nicely for me! Spoon it over burrata cheese and tomatoes for a caprese, serve on pasta, spread it on the bread of your grilled cheese...go crazy. 

 

Leftovers dressed up a grilled cheese with sliced heirloom tomatoes.  

Leftovers dressed up a grilled cheese with sliced heirloom tomatoes.