The best pesto, and sore arms

June 17, 2018 at 9:13 pm (B plus (3 stars, like a lot), Cooking tips, Italian, Sauce/dressing, Summer recipes, Website / blog)


I got a ton of fresh basil from my CSA this week, so I decided to make pesto. I followed this “best pesto” recipe from Serious Eats. Wow was it hard work! I like that it gives the amount of basil leaves by weight, but the recipe did not prepare me for how much work it would be. It took a huge amount of effort to grind all those basil leaves down by hand. Maybe it was because I was using a big thai mortar and pestle instead of the little white (marble?) one they show in the video? By the end I could barely grip the mortar any more. And I never did get my basil leaves as fine as they show in their photos. The pesto did taste really good though (even though I didn’t have any Fiore Sardo, and used all parmesan, and left out the final 2 tablespoons of olive oil).

Alma tasted the pesto but wouldn’t eat it. I froze the bulk of it in two small glass jars.

I have more basil. I might try making the same recipe in the food processor, and see how different it tastes to me. Maybe I’ll even freeze my basil overnight first.

I’m out of pine nuts though. Maybe I’ll try making the next batch of pesto with sunflower seeds instead? Or maybe I’ll just freeze my basil (in oil?) and save it in the freezer for some other recipe.

1 Comment

  1. 2hours20people said,

    My favorite is walnuts. I like the flavor, carb count, shelf life, price better than pine nuts.

    Making pesto by hand is an excellent exercise to work on hand grip strength. The pesto stays greener and has more texture. You have to be very committed to the time needed though.

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