Through rounds and rounds of testing, this pesto has been honed to the perfect ratio, ingredients, and method.
A little common senseI decided to run some taste tests in the SE test kitchen to see which of these rules really matter . Care to hazard a guess as to which made the most difference?If there's one shortcut most people take with pesto sauce, it's using a food processor, which turns a somewhat laborious process into one of the quickest and easiest of sauces to put together., which means to crush or mash. A mortar and pestle can crush and mash , but a food processor chops and minces.
Your goal is to form a creamy paste. I found through experimentation that if you wash the basil leaves just before and leave the water clinging to them, it helps to build up this creamy emulsion. Since I first wrote this article, I've struggled with a nagging question: Does the mortar and pestle itself matter much? For years, I used a large* ceramic one with a narrow ceramic pestle, and the results were good, but it was a lot of work, and the sauce never fully emulsified the way I wanted it to.
Chasing the ingredients around the mortar with the narrow ceramic pestle was like playing whack-a-mole, an endless game of chasing stray bits of garlic and pine nuts as they shot around the bowl with each strike. In a way, the long, narrow pestle acted more like a pool cue than a tool designed to crush, deflecting the food just as often as it crushed it.
To arrive at what I think is a great ratio of ingredients in my recipe here, I dialed in the quantities during the process of testing the other components, gradually adjusting and tweaking through each successive batch until my colleagues and I agreed that I'd nailed the sweet spot. Still, it's a matter of personal taste, so if you want your pesto with more garlic, or less cheese, just go ahead and adjust it to your own liking.The first test I wanted to do was of the olive oil.
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