Making Homemade 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.
What's a Mortar and Pestle?
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. They have been used since ancient times to prepare ingredients by crushing them with the pestle. The mortar is the bowl that everything is mixed in, usually made from stone, ceramic or wood. It's like an ancient food processor, with exercise.
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 Homemade 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 flavors. 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.
How to Use Homemade Pesto
There are so many ways to eat pesto, whether on a sandwich, in a bruschetta, baked in bread, or on bread, or in a Creamy Basil Pesto Chicken. Make a Pesto Mayo to use as a spread, or mix with sour cream and mayonnaise to use as a dip. Fresh homemade pesto tastes so much better than store bought, with such a fragrant flavor. It's the perfect way to use up your fresh homegrown basil.
You'll love making Homemade Pesto using a Pestle and Mortar, roll up your sleeves and give it a bash. Bon Appetit! Приятного аппетита!
Homemade Pesto using a Mortar and Pestle
Homemade Pesto using a Mortar and Pestle, don't wimp out and use a food processor! Roll up your sleeves and bash your frustrations away. Pesto and therapy. You're welcome. Easy Pesto recipe using a Mortar and Pestle
- ¼ cup pine nuts toasted
- 1 ½ 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.