This weekend, the Genova Pesto World Championships sees 100 people pound basil, pine nuts, Parmesan and olive oil together in a traditional pestle and mortar. Food processors and blenders aren’t allowed, as the organisers believe the only way to make ‘true’ pesto is using the old-fashioned tools.
There’s no denying that getting out your pestle and mortar and spending some time bashing together ingredients has an air of romanticism about it – but when we’ve got kit that’ll whip up a pesto, curry paste or marinade in seconds, is it worth the hassle? Chefs tend to have varying opinions on whether there’s any noticeable difference in taste and texture when using the two methods, and it can be difficult to find the time needed to use a pestle and mortar during a service.
What do you think? Is the pestle and mortar the only way to make a pesto, or is the food processor just as good? What are the benefits of using the traditional method? Let us know in the comment section below!