Mario Batali’s How-To Tuesday: Pesto
Pesto is one of life’s greatest pleasures, but it’s best when eaten immediately. To get the freshest, most delicious pesto, you should make it yourself. Pesto works well in a food processor, but grinding it by hand with a mortar and pestle or molcajete is not only a badass labor of love, but also adds an earthiness that you can’t get any other way. So roll up your sleeves and go back in time–here’s how to make pesto the old-fashioned way, demonstrated by Chris Vaughn of B&B Ristorante.
I can't find a mortar this big! Can someone help me? I have 2 small ones that I use for spices, but I NEED one this big!
Whoa! Forearms of steel! Pesto hero!
I know this looks exhausting, and reeks of "snobby chef attitude", but the mortar and pestle really makes a difference in the taste. If you're in a hurry, use a food processor, and if you're really in a hurry buy it already made, but you'll be missing a truly delicious pesto.
Would love to know the best way to keep pesto. I use very little of it at a time.
This #pesto looks delicious but it really makes me grateful for my food processor!
Tired? Give up and use a food processor! lol
That looked truly miserable