This pesto recipe shows you how to make pesto easy with a food processor or more in a traditional way with a mortar and pestle.
It's a basil sauce that comes from the city of Genoa in the Ligurian region of northwest Italy.
Here you'll learn how to make pesto the traditionally way with a mortar and pestle, the one done by Italian grandmothers.
Nowadays an easy food processor or the blender are more practical and very often used, even if many pesto lovers would probably refuse and accomplish the traditional recipe.
Quick if you use a food processor or blender.
If you want you can cover the pesto with a thin film of oil and keep refrigerated for a few days.
If you decide to make pesto the traditional way it will require you about fifteen minutes or more just for pounding alone.
The basil must be broken down totally to get the full basil flavor of pesto made in a mortar and pestle. But you must belive me, it's worth it!
I guarantee you that the advantage of using the method with mortar and pestle is that you'll produce a pesto with a full basil flavor.
I fully understand because this is much more work to make pesto and if you don't have much time go for the food processor method.