How to make authentic basil pesto the traditional way with a mortar and pestle. The one done by Italian grandmothers as once upon a time. "Oh my nonna"...
Oh my nonna, I tried both ways with and without mortar & pestle. Not to say that the blender doesn’t make it good, it does so well. But for me, it’s just a matter of love for you nonna.
I simply remember you doing it, and as you dear nonna, I too don’t like to process food much. If there’s a way to manage it by hands I will do so, or just with a mortar & pestle as you were doing once upon a time. I try to go the way you did and keep up the authentic tradition and taste. Oh my nonna.
Nowadays many go the easy way with a modern food processor or a blender. More practical and even used among authentic purists pesto lovers. Three pulses and you have: "pesto"!
As you might had seen over my other Italian recipes, I don’t use much cooking tools even though my wife has a food processor that sometimes I do use. I made a superb arugula pesto appetizer with a food processor in just a few minutes, and other recipes too especially when I'm in hurry as most of us are today.
So, go for a blender or a food processor when making pesto, I wont say absolutly nothing. But, but when it comes to basil, then make a better choice and buy it fresh if you don't possess a vegetable garden and planted your own basil.
With a whole pot of fresh basil like the one below you can have many leaves to make enough basil pesto for about 2 servings, that's an excellent main course. It's traditionally served with trofie, but spaghetti or alternatively even homemade orecchiette or homemade gnocchi go either well.