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.
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