Summer Corn Pesto
- 2 ears corn
- 1 clove garlic
- 1 tsp salt
- ½ tsp pepper
- 3 tbsp pine nuts
- 3 leaves fresh basil
- ¼ cup grated parmesan cheese
- Extra virgin olive oil, just a drizzle
Mince the garlic and cut the corn off of the cob. In a large fry pan, heat the drizzle of olive oil. Add the garlic, corn, salt and pepper. Sauté corn for approximately 4 minutes until tender.
Place the pine nuts in the Emile Henry Mortar and crush. Once the corn is finished, transfer to the mortar, reserving about 2 tablespoons of corn kernels. Add the parmesan cheese and basil leaves.
With the pestle mash the corn mixture until all of the corn is popped and the pesto is thick.
Garnish the top of your desired plate with the whole sautéed corn kernels. Enjoy warm or cold over your favorite pasta dish or salad.