This time I used a Mexican molcajete which is similar and the closest thing I have to a mortar and pestle
by BonusCapable1486
15 Comments
lor_petri
Secondo me ci manca ancora un po’ di olio, non di oliva ma di gomito. Mi sembra molto grossolano
dropsomebeets
Have you tried grinding the nuts and garlic first, then adding the basil and oil, and lastly adding the grated cheese? That will improve the texture significantly because basil has a softer texture than nuts and garlic.
eddieiey
Yeah, still a little too leafy. Smash it up a bit more. You might need to separate it into two batches to get enough force in that small mortar. Also, that looks like enough pesto for a small army. A little goes a long way.
No_Entertainment1931
The pock marked surface makes it a lot harder to get a smooth pesto compared to marble but it’s the taste that matters.
Huerrbuzz
Way too thick and maybe too many nuts. That’s not the colour of pesto
CapNigiri
How are you preparing it? Pesto mortar are definitely larger than yours, so prepare smaller batches
anthomaniaclou
im from liguria and i can tell you theres wayyyy too many nuts in that pesto
OkLettuce338
What are the chunks? It should be smooth
I_Piccini
It’s supposed to be light green, not yellow like this. And you need to work it waaaay more and a different mortar, with smooth surfaces ’cause this one seems to work for other applications.
luis_dela
Dis you start with salt and basil first?
Any-Engineering9797
I think you need a smooth surface mortar & pestle, not a molajete. It is a bit too rough.
xmichann
I think you need to add a bit more basil and they need to be crushed a little more, the pieces are too big. I use about 3-4 tablespoons of pine nuts and 2 garlic cloves per 4 cups of basil (cheese and oil amounts depend on what we are feeling that day). Play with the ratios to your liking but the basil should be the star.
Ok_Willingness2174
I make pesto a few times a year. Here is my recipe / hints:
1) Mortar and pestle ALL Basil before adding anything else!
Ingredients:
– 4 cups fresh basil leaves (from about 3 large bunches) – ½ cup extra-virgin olive oil – ⅓ cup pine nuts – 2 garlic cloves – ¼ cup freshly grated Parmesan (SUPER FINELY GRADED) – ¼ cup freshly grated Pecorino Sardo (SUPER FINELY GRADED) – 1 teaspoon coarse kosher salt
– start basil only. With small amount of oil. Always takes longer than expect. Generally best to work about 1/4 of basil at first and add a few leaves at a time. – add pine nuts and then garlic. – add cheeses last! – always easier to add more oil. Cheese will soak up a lot of oil. –
15 Comments
Secondo me ci manca ancora un po’ di olio, non di oliva ma di gomito. Mi sembra molto grossolano
Have you tried grinding the nuts and garlic first, then adding the basil and oil, and lastly adding the grated cheese? That will improve the texture significantly because basil has a softer texture than nuts and garlic.
Yeah, still a little too leafy. Smash it up a bit more. You might need to separate it into two batches to get enough force in that small mortar. Also, that looks like enough pesto for a small army. A little goes a long way.
The pock marked surface makes it a lot harder to get a smooth pesto compared to marble but it’s the taste that matters.
Way too thick and maybe too many nuts. That’s not the colour of pesto
How are you preparing it? Pesto mortar are definitely larger than yours, so prepare smaller batches
im from liguria and i can tell you theres wayyyy too many nuts in that pesto
What are the chunks? It should be smooth
It’s supposed to be light green, not yellow like this. And you need to work it waaaay more and a different mortar, with smooth surfaces ’cause this one seems to work for other applications.
Dis you start with salt and basil first?
I think you need a smooth surface mortar & pestle, not a molajete. It is a bit too rough.
I think you need to add a bit more basil and they need to be crushed a little more, the pieces are too big. I use about 3-4 tablespoons of pine nuts and 2 garlic cloves per 4 cups of basil (cheese and oil amounts depend on what we are feeling that day). Play with the ratios to your liking but the basil should be the star.
I make pesto a few times a year. Here is my recipe / hints:
1) Mortar and pestle ALL Basil before adding anything else!
Ingredients:
– 4 cups fresh basil leaves (from about 3 large bunches)
– ½ cup extra-virgin olive oil
– ⅓ cup pine nuts
– 2 garlic cloves
– ¼ cup freshly grated Parmesan (SUPER FINELY GRADED)
– ¼ cup freshly grated Pecorino Sardo (SUPER FINELY GRADED)
– 1 teaspoon coarse kosher salt
– start basil only. With small amount of oil. Always takes longer than expect. Generally best to work about 1/4 of basil at first and add a few leaves at a time.
– add pine nuts and then garlic.
– add cheeses last!
– always easier to add more oil. Cheese will soak up a lot of oil.
–
Way too many nuts
kind of missing the pesto in pesto