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Pesto Sauce In Mortar

The.Sauceress's picture
Using the traditional pestle and mortar, the Sauceress makes traditional Ligurian Pesto with Pecorino cheese
Ingredients
  Fresh basil leaves 1 Bunch (100 gm) (Washed, Spin-Dried And Patted In Tea Towel, Coarsely Torn, Not Cut, If Your Mortar Is Small)
  Garlic 1 Clove (5 gm)
  Salt 1 1⁄2 Pinch
  Grated pecorino sardo cheese 2 Tablespoon
  Grated parmigiano-reggiano cheese 2 Tablespoon
  Pine nuts 2 Tablespoon, can be toasted if you wish
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
Directions

MAKING
1) Take a mortar and add garlic and salt into it.
2) Pound until garlic is crushed, then add basil leaves and nuts and pound again until a smooth.
3) Fold in the cheeses slowly and continue to smooth the mixture.
4) Stir in oil and mix until consistency is thick but pourable.
SERVING
6) Pesto sauce can be eaten with a number of dishes like pastas and salads.

TIPS
If you want to store the sauce, put a thin layer of olive oil on the surface of the sauce. It will present oxidizing.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Taste: 
Savory
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Basil
Interest: 
Everyday
How often do you use the traditional methods for cooking? The chef in this video highly recommends using a mortar and pestal for making a pesto sauce. Watch the video to know how.

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