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Home Cooking

making pesto with a mortar and pestle-anyone do this?

Lady_Tenar | Aug 7, 201109:53 AM     26

So last night I tried out a batch of pesto in my new, beautiful granite mortar and pestle. It was delicious but there are still a few kinks to work out, mostly concerned with the order of ingredients. I added the garlic and salt first, then the pine nuts--pounding them smooth was a piece of cake. It was the basil that was a pain. I pounded for a long time and it never really got to the "puree" stage--the pieces were still on the big side for a pesto. I'm thinking that next time I will add the basil before the pine nuts--that way, maximum surface area will be exposed to the mortar and pestle, without the pine nut puree getting in the way. Also, I might try to chop up the basil a little more fine before actually adding it to the mortar. Does anyone have any tips? Is this the best order in which to add the ingredients? Are mortar and pestle pestos simply more "coarse" than food processor pestos? Any insight would be appreciated.

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