If you’re like me, you probably make pesto in a food processor – which makes it one of the most effortless, yet tastiest, sauces to make. However, my ever so convenient and frequent routine might change after seeing this low-tech approach, delightfully shot by Tiger In A Jar. Though it requires more labor, there is something so honest and pure about making this recipe by hand. I can’t wait to try it this weekend . . . but first, I’ll need to purchase a mezzaluna!
A great idea to try this weekend! Thanks for posting this guys!
great video! always looking for new cooking secrets!
what a beautiful video!
beautiful post, I love pesto! I have to try it 🙂
Great video! Will try it, thanks for sharing!
great idea, and i love love love pesto!
Pesto will be great with so many summer meals I have planned. Thanks!
This looks absolutely amazing! And that video would make anyone want to be a chef.
Ah! I love the Mezzaluna! When I was working in Italy, my favorite utensil in the kitchen was the Mezzaluna! Such a fun tool, and always makes a great pesto. Now I just need to track one down too….lovely video too, thanks for sharing 🙂
That video was so beautiful it almost made me cry.
mmmm everyone loves pesto. how could you not 🙂
I just ate pasta w/ pesto 1h ago! The original recipe is with pestle&mortar, but you can use mezzaluna, too! Some people even use the mixer, but I would not recommend it! Let me know if you need any help for your recipe 😉
that is a gorgeous video! and great music!
Betty Bake Blog
I love love pesto (I even read you can make it with kale?!).
Mumble muble… I’m Italian and I must say that the name “pesto” means “crushed”, “beaten”. In Italy there are many types of “pesto”. This one is “pesto alla genovese” (Genoese pesto). It’s name derived by the fact that basil is crushed in a mortar with a pestle. In this way the basil loses water and it’s less dry than in the way you showed. The ingredients in the video are right, it’s important for a real and good flavour. I heard too often people calling food like “pesto”, “pizza” or “pasta” something very different. It doesn’t mean that that food isn’t good, it’s just not “pesto”, “pizza” or “pasta”! 🙂 I know it’s a bit snooty by me, but as Italian I’m very proud of our food tradition 😀
This is actually perfect because I don’t like to use a food processor for some odd reason. It scares me a little. I love fresh basil, it makes he whole kitchen smell heavenly…great post!
I love this! Sometimes it’s nice to take the time to appreciate the process, rather than just rush toward the end result. It doesn’t hurt that the video is beautiful!
My husband makes a phenomenal red pepper pesto…& his basil pesto is stunning too…mmmm..can’t wait until this summer when all the fresh herbs are at the local stands!
these photographs are ridiculously awesome!!! i want that kitchen! ha
omg looks SO good! totally trying!
Can’t wait to start gardening!
You don’t have to use a mezzaluna if you have two knives of the same size and shape. When I chefed I used two santoku knives which had a slightly curved blade as a mezzaluna. Much cheaper, easier to clean, and the knives can be used for other things as well. But if you must have the mezzaluna (sometimes its just too tempting 🙂 ) then you can usually find them at Williams-Sonoma.
I’m sorry, but you cannot make “pesto alla genovese” without a mortar. Claudia is right.
The video is SO therapeutic (the husband was singing ‘shakey shakey shakey’ for hours after I played the vid too..)
omg wow….were my thoughts while watching this video. something about how rustic the pesto comes out when you do it by hand makes it that much more fresh and rustic. i can’t wait to try and do something like this
Any idea what kind of knife is featured? I would love to purchase one.. Thank you