With so much glorious basil this year, I conducted an experiment this summer. Call me a crazy mama, but I wanted to see if there was any difference between making a quick fresh batch of Basil Pesto in my food processor, or the old-fashioned way - mortar and pestles are not just for decoration you know!
This fresh and robust sauce is Italian perfection! What I discovered is that using a mortar and pestle creates a more luxurious sauce with a rich, deep flavor and perfectly silky and tender texture - far superior to preparing in a food processor, but if you are in a hurry, there is nothing wrong with that either!
Directions for making this delicious pesto both ways are outlined below. Perfect ratio of ingredients, and methods for making it both ways are included below.
Perfect on its own, but I also include Basil Pesto in so many other dishes - more to come! If you are going to incorporate this pesto INTO a dish, you can also substitute almonds in place of the pine nuts - it will save you some $$'s and won't impact the BAM!
Wish you could both taste and smell this - it is so wonderful!
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