Pesto in a Mortar -- Is It Worth the Work?

Pesto in a Mortar -- Is It Worth the Work? 00:00 Intro 01:24 Mortar types and why it took me so long to buy one 02:24 Granite mortar first impressions 02:56 Pesto texture comparison 05:16 Pesto aroma comparison 07:04 Time and effort comparison ChefSofi Mortar that I use (affiliate link): https://amzn.to/3H0zQf1 Food processor pesto: https://youtu.be/qnZZ63D4T2Q Tuna pate (goes well with pesto): https://youtu.be/M9WvLFy3AVI Mortar pesto recipe (all ingredients can be eye balled) =============== Garlic (1 small clove) 35g (1/4 cup) pine nuts 20g (1 cup lightly packed) basil leaves 15g parmesan shaved with a peeler or grated 7g (1.5 tsp) lemon juice 28g (2 Tbsp) EVOO 28g (2 Tbsp) butter, very soft Salt Add ingredients to the mortar one at a time with a tiny pinch of salt. Pound into a paste before adding the next ingredient. Taste and correct for salt and acidity. Join my Patreon Community for free to get video notifications: https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com INSTAGRAM: https://www.instagram.com/helen.rennie