much more labor intensive than a food processor, grinding pesto by hand using a motar and pestle results in a beautifully creamy and intensely flavorful sauce.





4 oz toasted pine nuts
1/2 oz salt
4 oz of basil
15 ea roasted garlic cloves
1 oz parmigiano-reggiano
3 oz preserved lemon
6 tbls olive oil

grinding and crushing all the ingredients together, starting with toasted pine nuts and salt until an smooth wet past is formed. add the garlic and incormerate the basil in four stages. mince the preserved lemon (squeeze as much of the juice into the pesto as you can) and add it with the cheese, finish with the olive oil. when the tortellini is cooked, mix a small amount of the pasta water with the pesto (just enough to loosen it up, you're pesto is thick) and toss with the tortellini. shaved red beets, arugula, lemon juice, olive oil, and salt are tossed together and placed on top of pasta.