Make Your own Pesto With Mortar and Pestle!

Here at Pacific Merchants, we’re really big on doing things the right way when it comes to cooking. Whether it be hand-kneading your own pizza dough or making your own pasta sauces out of fresh tomatoes and basil from your garden, we know hard work in the kitchen makes for the most delicious meals. With that in mind, we’re excited to share our very favorite pesto recipe with you, as long as it’s made by hand, of course.

Pacific Merchants’ Favorite Pesto

Pesto is a great ingredient to have on-hand for those instances when you don’t have much time for cooking. Since pesto can last for quite some time, we recommend always having a jar of it in your fridge ready to go; it can definitely come in handy on those nights when you’re starving but just don’t know what to make. Add pesto to any pasta or throw it on some pizza dough with fresh mozarella and tomato slices and you’ll be eating dinner in no time!

While many cooks of late have been cutting corners (so to speak) by using a food processor in order to save time while making their pesto, we highly recommend that our readers use a mortar and pestle in order to keep the mixture from becoming discolored or over worked. Simply put, pesto should be somewhat coarse, rather than pulvarized into a liquid; by using a mortar and pestle, cooks will be able to have better control over the consistency.

Ingredients

  • 2 Tbsp. pine nuts
  • Pinch of salt
  • 1 heaping cup of fresh basil leaves (about 9 ounces)
  • 3 Tbsp. fresh grated parmesan cheese
  • 1 1/4 cups extra virgin olive oil

Directions

Toast pine nuts in clean, dry pan, and allow to cool. Lightly crush along with a pinch of salt using your Mason Cash Mortar & Pestle. Working quickly, add and crush the basil leaves a few at a time until you have a semi-thick paste. Add parmesan and oil, while keeping a little oil to the side. Transfer mixture to a jar, covering the top with the remaining oil. Refrigerate until use.

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