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stopped by the kitchen store on my way home and picked up a mortar and pestle cause i just wanted it
and i LOVE pesto but never made it at home so i found this receipe - this is great!!
Add a half dozen small basil leaves with stems and spines removed to the mortar with 1/2 teaspoon coarse sea salt. Mash with the pestle in a steady rhythm and continue to add more leaves (you’ll need 60 small or 30 large leaves in all). Halfway through, add 2 cloves of peeled garlic with the green hearts removed. When the garlic is almost incorporated, add 3 tablespoons of pine nuts. When the pine nuts are mashed, stir in 2 tablespoons each of grated Pecorino Romano and Parmigiano-Reggiano, then a quarter cup of olive oil.
and i LOVE pesto but never made it at home so i found this receipe - this is great!!
Add a half dozen small basil leaves with stems and spines removed to the mortar with 1/2 teaspoon coarse sea salt. Mash with the pestle in a steady rhythm and continue to add more leaves (you’ll need 60 small or 30 large leaves in all). Halfway through, add 2 cloves of peeled garlic with the green hearts removed. When the garlic is almost incorporated, add 3 tablespoons of pine nuts. When the pine nuts are mashed, stir in 2 tablespoons each of grated Pecorino Romano and Parmigiano-Reggiano, then a quarter cup of olive oil.