Mortar And Pestle Pesto Recipes
PROPER PESTO
There are lots of recipes people claim taste better if made by hand, but there's no easier case to prove that than pesto. The intensity of the flavors is beyond compare, and as if by some kind of magic, this gorgeous spread develops an addictive spiciness. You can taste each ingredient, and yet when smashed together, new and wonderful flavors are released.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Crush garlic and pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like, 1 or 2 minutes. Add basil in 3 or 4 additions, crushing and pounding down the leaves until they form a fairly fine paste, about 8 minutes or more depending on size of leaves and thickness of stems. Add and pound in pine nuts.
- Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into the mixture. Continue adding cheese a handful at a time until completely incorporated, about 5 minutes.
- Drizzle in olive oil 1 tablespoon at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture, transfer pesto to a bowl and drizzle surface with olive oil.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 1.7 g, Cholesterol 6.2 mg, Fat 17.8 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 3.4 g, Sodium 169.4 mg, Sugar 0.2 g
MORTAR AND PESTLE PESTO
Go back to the old-school way of making pesto; sometimes the slower traditional way yields better results.
Provided by Food Network Kitchen
Time 20m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine the garlic and salt in a mortar and pestle and pound to a paste. Add the pine nuts, 1/4 cup at a time, grinding down to a paste with each addition. Add the basil leaves, a handful at a time, grinding down to a paste with each addition. Add the cheese and drizzle in the olive oil. Combine well until emulsified.
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BASIL PESTO IN MORTAR AND PESTLE/ HOMEMADE BASIL PESTO
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Category Condiments, DipsCalories 1111 per serving
- Use good quality ingredients for the best results. Please see the write up in the post above for details.
- Heat a pan till completely dry and hot, and roast the pine nuts on a medium flame for 1 minute, stirring all the time and removing them from the pan before they turn dark.Peel the garlic.Remove stems and thick stalks from the basil. Rinse and spin dry them in a salad spinner or with a kitchen napkin. Try to remove as much moisture as possible as this will keep the pesto for a longer time without spoiling.Grind pepper corns as fine as you can for fresh ground pepper powder.Check that the mortar and pestle you are going to use for the pesto, are clean and dry.
- Pound the garlic and salt together in the mortar, till garlic is crushed. Add the pine nuts little by little and pound till each batch is crushed.Add some of the basil leaves, crush and grind them. Add more leaves and continue grinding.Add some of the olive oil, use it to help grind the leaves. Add some more as you continue to process the basil leaves.Periodically stir the mixture and scrape it off the bottom of the mortar and the bottom of the pestle and add the scrapings back for further processing.If needed, add not more than one tablespoon of water, to help grind the leaves. The lesser the water used, the longer the pesto will stay without spoiling and the more enhanced the flavours.
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