Making Easy Pesto using a Mortar and Pestle, is incredibly…easy! Basil season is in full swing in my garden, and it’s time to overload my online recipe book with basil recipes.
I love using my mortar and pestle, in fact, I have 2 that live on my counter top. I find they are quick and easy to use for many things. What I don’t like is washing extra dishes, which is what a food processor would provide, more dishes. Ok, so a food processor would also provide convenience, but honestly, it didn’t even take 5 minutes to pound together the basil, pine nuts and garlic.
Making Easy Pesto using a Mortar and Pestle allows you to control and ‘feel’ the consistency of your pesto, as you bruise the basil leaves and release the flavours. I just don’t think a food processor can do that! It’s the classic way of making pesto, like the old Italian mama’s used to make in the village.
There are so many ways to eat pesto, whether on a sandwich, in a bruschetta, baked in bread, or on bread, or my favourite, Creamy Basil Pesto Chicken. Fresh pesto tastes so much better than store bought, with such a fragrant flavour.
You’ll love making Easy Pesto using a Mortar and Pestle, roll up your sleeves and give it a bash. Bon Appetit! Приятного аппетита!
- ¼ cup pine nuts, toasted
- 1½ cups fresh basil leaves
- 2 small garlic cloves
- ¾ cups grated parmesan cheese or romano, real not the powdered stuff
- ¼ cup olive oil
- Salt and pepper to taste
- Place the pine nuts, basil, garlic cloves into a pestle and mortar, and bash it all together, grinding it until it's a paste. Alternatively, use a food processor to blend until finely chopped.
- Add the olive oil and cheese and mix together. Salt and pepper to taste.