ogtumble:foodffs:HOW TO MAKE THE BEST BASIL PESTO SAUCEFollow for recipesIs this how you roll? This

foodffs:
HOW TO MAKE THE BEST BASIL PESTO SAUCE
Follow for recipes
Is this how you roll?
This is a good recipe.
Some years ago, pesto was the recipe that taught me the critical importance of technique: e.g. using a modern food processor vs. a traditional mortar and pestle.
As an experiment, I made two batches of the same recipe on the same day using the same basil leaves from my garden. The first was made, as usual, in the food processor. It came out just fine like it always does. The second, but smaller batch, I made the traditional way in a mortar with pestle. The traditional method takes much more time and patience and plenty of elbow grease.
There was no comparison between the two. The traditional method yielded a FAR more flavorful sauce with a different texture which even had deeper flavor. I was stunned.
Food-processor pesto is still what I usually make. Mortar and pestle pesto, however, is a labor of divine love.

Ugo Tognazzi, nel film di Bevilacqua La Califfa del 1970, diceva che tagliare il basilico lo uccide (e quindi il pesto arriva morto sulle trenette).

Il metodo corretto - diceva - è tramortire il basilico nel mortaio in modo che arrivi ancora vivo sulla pasta bollente. Sentendo il calore, il basilico si riprende e “caccia un urlo di dolore” sprigionando tutti i suoi effluvi fino alla fine.

Mangiare una pasta al pesto è un atto di vampirismo in cui si divora l’anima del basilico.