Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.
Sentiment: POSITIVE
Pesto is such a great standard. It's so simple to make and always tastes good.
If you put pesto in a squeeze bottle or just at the end of a spoon and drizzle it, it looks so much better. It's the little things. Plating is actually easy once you learn the little tips.
A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.
I love any excuse to work with a mortar and pestle.
I want to make simple food new.
Fortunately, when it comes to meat and poultry, I have the really wonderful situation of having producers and processors that produce and process a very high-quality product.
Miso makes a soup loaded with flavour that saves you the hassle of making stock.
Italian food is all about ingredients and it's not fussy and it's not fancy.
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
Although a food processor is not an absolutely essential piece of equipment, because you can certainly chop, grate, slice, knead and mix everything by hand, it does do all these things very quickly and efficiently and saves you time and energy.