This pesto is easy enough to make with some basic kitchen tools, such as a cutting board, knife, and mortar and pestle. A mortar and pestle will make pounding the nuts and garlic easier, but you could chop them fine with a cutting board and knife.
Simple small batch pesto
Yield: ~ 5 tablespoons
2 cups loosely packed fresh basil
1/4 cup whole almonds, or pine nuts
2 cloves garlic (use 3 if you love garlic)
2-3 tbsp olive oil, more if needed
salt to taste
1/4 cup fresh parmesan shredded fine
1. Begin by pounding half the nuts in a mortar and pestle. Using gentle force, gradually break the almonds into smaller pieces. Increase pressure as you smash the nuts to make a fine ground. You could use a cutting board, or coffee grinder (cleaned out first!), or place nuts in a ziplock bag and roll them with a rolling pin. Remove the nuts to a small bowl.
2. Pound the garlic with 1/8 tsp salt in the mortar and pestle. Pour the olive oil on top - do not pound again after pouring olive oil in. Set aside the mortar and finely chop the basil on a cutting board.
3. Remove basil leaves from stems and finely chop. Move the chopped basil to the bowl with the nuts. Pour the olive oil infused garlic on top. Add in parmesan cheese and stir together.
4. Add more salt if needed, and pour in a little bit of oil if too dry.
The pesto can be tossed with some cooked pasta, or warm potatoes. I prepared store-bought gnocchi and topped with 1 tbsp or more of the pesto. Divine.