Today’s Times had a piece on pesto that got me hungry, so I decided to make some myself. (Click the image for a slide show of the process, which begins in the garden).
Contrary to the article, I think the key to good pesto is a mortar and pestle. Why? Because a solid pounding releases moisture in the basil leaves, which means you use less olive oil. And I hate greasy noodles. It also takes less time than a food processor, since you don’t have to clean up the machine. But this advice works best for a small batch, which is all I ever make these days since the stuff you make and put in the freezer doesn’t compare.
I kept a loose eye on my watch during the process and found it takes about three minutes to pound basil into pesto. The key is to pound it with […]

Original post by Samuel Fromartz and software by Elliott Back

This entry was posted on Wednesday, October 10th, 2007 at 7:03 pm and is filed under Food and Drink. You can follow responses to this entry through the Comments RSS Feed. You can leave a response or trackback from your site.