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Old 08-05-2012, 04:43 AM   #11
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My best pesto is a true paste, made the old fashioned way=
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Old 08-05-2012, 05:50 AM   #12
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Buon Giorno, Buenas Días, Good Morning,

I use the Food Processor with exemplary results, however, one can use a Blender if they do not have a F.P. however, do work in tiny batches.

The Mortar & Pestle: If preparing a small batch, this is the traditional method still used today.

Have a wonderful August,
Margaux.
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Old 08-05-2012, 06:05 AM   #13
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A small portion (~300ml) can go a long way for a family of 2. We put it up in 75ml portions which we use with about 230 g. of pasta.
We first chop the basil and garlic with a mezzaluna in a wooden bowl and then grind and blend in a mortar.
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