Curious how today’s high speed food processors compare with a mortar and pestle. I would guess that you’d get good cell breakdown, but maybe you’d have to have a liquidier (oilier or waterier) pesto to achieve a good blend.
I was once asked to take a customer from Italy to lunch. After we were seated, he said to me, “i watched a cooking show last night. They made pesto in a blender”. He looked like he was going to cry. I assured him that i thought that was a culinary crime. He smiled and we were then good friends
Well dude you clearly used an utterly crappy chinese mini chopper and/or not enough stuff in it, if you use a proper cutter you get a very good result nearly comparable to mortar and pestle, for sure not a mess like you made.
I wonder if the blades in the food processor generates friction when moving through the ingredients. The resulting heat might tend to partially cook the pesto.
I'm curious if you were to use a mini chopper for most of the work but then put it in and finish it off in the mortar and pestle if that would get the best of both worlds? Aside from dirtying both things lol
Basically the food processor pesto is a broken emulsion. A little trick to make it creamier (if you are cooking during a weekday and don't have time for pestle) is just to add some emulgent to the mix. You are already adding dairy with the cheese, so how about a little bit of milk? That will make it creamier if you want to go fast and still get good results.
Is it common for peanuts to be used as an alternative to pinenuts in pesto? I have a peanut allergy and have had an allergic reaction to pesto just once for this reason
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Curious how today’s high speed food processors compare with a mortar and pestle. I would guess that you’d get good cell breakdown, but maybe you’d have to have a liquidier (oilier or waterier) pesto to achieve a good blend.
You can just blend 1/2 the ingredients fine and coarsely pulse the remaining ingredients.
I've said this before, but seriously. Every time I've frequented your channel, I've learned something useful. Thanks Kenji
I was once asked to take a customer from Italy to lunch. After we were seated, he said to me, “i watched a cooking show last night. They made pesto in a blender”. He looked like he was going to cry. I assured him that i thought that was a culinary crime. He smiled and we were then good friends
Well dude you clearly used an utterly crappy chinese mini chopper and/or not enough stuff in it, if you use a proper cutter you get a very good result nearly comparable to mortar and pestle, for sure not a mess like you made.
Thanks so much for the tip. I've been putting off buying one, but this helped me decide.
So, if you made it on a plinth would that make it a pestle pesto on a pedestal?
This makes a way bigger difference than I thought it would before trying it. Do yourself a favor and try it.
Thank you for giving me one more excuse to use caveman tools.
How do u make ur pesto
I agree!
Your favourite mortar&pestle ?
Le Creuset is a good choice ?
I wonder if the blades in the food processor generates friction when moving through the ingredients. The resulting heat might tend to partially cook the pesto.
But then again, I could be misteaken.
Yeah im gonna need this recipe 😅
Ooooh, pesto and gnocchi is kryptonite. Hungry now…
Can we get the ratios please?
I too prefer my pestle made with a mortar and pesto. Thanks Kenji
I'm curious if you were to use a mini chopper for most of the work but then put it in and finish it off in the mortar and pestle if that would get the best of both worlds? Aside from dirtying both things lol
I wonder if you could use a burr grinder to get a similiar effect as the mortar and pestle. Burr grinders crushed/grinding, not chopping.
Do you have a mortar and pestle recommendation and size recommendations as well?
This is such a good visual explanation.
so what exactly is the difference between crushing and shearing and how does it affect cells differently? Don't both methods open up cells?
Basically the food processor pesto is a broken emulsion. A little trick to make it creamier (if you are cooking during a weekday and don't have time for pestle) is just to add some emulgent to the mix. You are already adding dairy with the cheese, so how about a little bit of milk? That will make it creamier if you want to go fast and still get good results.
Meanwhile, I’m over here wondering how every single one of those gnocchi are so picturesque 😭
RuneScapers would call it a pestle and mortar but the culinary science is appreciated
Do you have a specific brand or size you recommend if we only have space for a single mortar and pestle?
Well stated, it sure makes sense, thank you. 😊
Is it common for peanuts to be used as an alternative to pinenuts in pesto? I have a peanut allergy and have had an allergic reaction to pesto just once for this reason
I agree but I’m lazy and the difference is negligible to me. I can get it done in a fraction of the time using my immersion blender.
I throw all the ingredients in a deli container, zap it with the immersion blender and throw it in the fridge/freezer until I’m ready to make pasta.
Also olive oil becomes bitter in a food processer.
Do you have a mortar and pestle recommendation?
can't account for the flavour difference through the screen but you can easily see how much creamier the texture is on the left.
You really are a very nice person. Some day I wish to be like you ❤