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Mortar and Pestle to make Pesto

Many have chosen to be lazy and try to make pesto with a food processor. However it is widely known that the best way to make pesto is by using a mortar and pestle.
Here is an Italian recipe for the traditional Pesto Genovese:

Ingredients:
2 cloves of garlic
a pinch of kosher salt
100 ml of extravergin olive oil
50 gr of basil leaves
30 gr of grated pecorino cheese
1 tbs of pine nuts
70 gr of grated parmesan

Instructions:
First of all basil leaves should not be washed, rather cleaned with a soft cloth.
Take the peeled garlic cloves and put them in the mortar with a bit of kosher salt. Start grinding.
When the garlic will look creamy add the basil leaves with a pinch of kosher salt and grind.
The grinding should be done towards the walls of the mortar, turning the pestle right and left and the mortar the opposite way.
Continue until the leaves will release a bright liquid, then add the pine nuts and keep grinding.
Add the cheeses a bit at a time, mixing all the time.
Last add the oil, slowly, in a thin line, while mixing.
Mix well until all is one cream.
All the grinding and mixing should be done exclusively in a marble mortar and using a wooden pestle. No metal should be involved.

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