Made some chunky Pesto using a pestle and mortar. Grinding it by hand definitely has a different consistency from making it in a blender.
One of the differences making it by grinding in a pestle and mortar compared to a food processor or blender is that the consistency of the pesto is thicker and creamier. The olive oil emulsifies with the other ingredients whereas pesto made in a food processor often the oils don't emulsify well with the other ingredients.
Prepared the spaghetti with prawns simply with salt, highlighting the natural sweetness and flavors of the prawns. These were prawns with the shell on so I needed to deshell them but they were worth the effort as grilling them first in the pan flavored the oils and made the pesto extra flavorful.
A dish with fairly simple ingredients but takes a bit of effort when you're making it from scratch. So with all the effort, time to enjoy the meal!
Chunky Pesto:
- Sweet Basil
- Olive Oil
- Parmegiano Reggiano
- Garlic
- Pumpkin Seeds