I bought a mortar and pestle for my birthday yesterday. It is an 8 1/2 inch stone mortar from Costco. I saw it last year in Costco as well, but I second guessed myself and didn't buy it, so when it came back, it was time to get it. The mortar and pestle have to be seasoned. Seasoning refers to smoothing the stone and rubbing it with ingredients. I decided to shortcut the long process of grinding rice and waiting between grinding and used a wire brush attached to a plug in drill. After putting my nose to the grind stone so to speak, I then ground some rice with the pestle and cleaned the grit. The seasoning process was long but, I did prevail, and no stone dust was found in our pesto thankfully. This is as traditional a pesto recipe as I can muster. Yes, it was worth the effort. The mortar and pestle do create a superior pesto versus the American chopped pesto.
This pesto is delicious and well worth the effort.
Ingredients
3 cloves fresh Garlic
1/2 cup Olive Oil
2 teaspoons Coarse Sea Salt
1 1/2 cups shredded Parmesan Cheese
1/4 cup Pine Nuts
Place garlic and salt in mortar and begin crushing it with the pestle until a paste is formed.
Rinse basil and remove leaves from stems.
Cut basil leaves into small pieces.
Place basil in mortar and begin crushing it into the garlic with the pestle creating a smooth paste.
Slowly adding 1 teaspoon of olive oil at a time. Mix with the pestle and continue until the oil is all added.
Sprinkle the cheese in the mortar and mix with the pestle.
Add the pine nuts and crush them with the pestle until smooth and combined.
Beautiful color!
Enjoy!
Pesto
Printable Recipe Found Here
Ingredients:
3 cloves fresh Garlic
1/3 cup Olive Oil
2 teaspoons Coarse Sea Salt
1 1/2 cups shredded Parmesan Cheese
1/4 cup Pine Nuts
Process:
Place garlic and salt in mortar and begin crushing it with the pestle, until a paste is formed.
Rinse basil and remove leaves from stems.
Cut basil leaves into small pieces.
Place basil in mortar and begin crushing it into the garlic with the pestle creating a smooth paste.
Slowly add 1 teaspoon of olive oil at a time. Mix with the pestle and continue until the oil is all added.
Sprinkle the cheese in the mortar and mix with the pestle.
Add the pine nuts and crush them with the pestle until smooth and combined.
Enjoy!
This is the best pesto sauce I have *ever* eaten. I think the mortar and pestle created a creamy, delicious texture that you just can't get from a food processor. It was a big hit with the men at home too.
ReplyDeleteThe pine nuts might be easier to incorporate if they're added just after the garlic, but I didn't mind the occasional whole pine nut in the sauce either.
I think that pestle is the heaviest item in your "drawer" - with the exception of your stove : )