Seth
Founding Member
- Joined
- Feb 28, 2011
- Messages
- 701
- Reaction score
- 11
Sometimes I just put a big pile of the ingredients on the board and start chopping away making a course texture pesto. I have done this all three ways - mortar, processor, chopping. Which method do you like best? Also, in Modernist Cuisine (Home) there are about six variations of pestos. Has anyone tried some of these others?