Pestle pesto?

• 0 Garlic
• 0 Cheese
• 0 Pine nuts

Step 1
Locatelli suggests crushing the garlic (if you're using it) with the salt, before adding the nuts, being careful not to "overwork" them – ie mash them into an oily powder.

Step 2
Then, as quickly as possible, add a few basil leaves at a time, then the cheese, and finally the oil – "the longer you work it, the darker it will look".

Step 3
I'm pretty pleased with my adjusted Locatelli recipe, without garlic, and with the mixture of cheeses – I add a little more of each to suit my taste, and reserve some of the olive oil to pour over the top, to seal the pesto; it should keep in the fridge for up to six months in this way.