Using a stone Mortar and Pestle releases the aroma of the ingredients as you’re cooking and adds flavor to your dish. For this recipe, I’m using our LARGE MARBLE MORTAR & PESTLE.
INGREDIENTS
1.5 cup of Basil leaves, fresh
.25 cup Olive Oil
.5 cup Parmigiano Reggiano Cheese grated
1 ounce Cashews unsalted
2 cloves Garlic peeled
pinch Salt
INSTRUCTIONS
In your MORTAR & PESTLE, add the fresh garlic cloves. Mash and grind small with salt.
/
/
Add in the cashews and crush small with the garlic.
/
/
Pour some of the oil in and add all the fresh basil leaves.
/
/
Crush and pound all the ingredients small, so that a paste is slowly formed.
Pour the remaining oil and keep on pounding and mixing.
/
/
Add in the parmesan cheese and mix in while grinding the ingredients together in the mortar until smooth or desired consistency.
Store paste in airtight container.
BEST IN/WITH/OVER
Cooked pasta
Bruschetta
Salad dressing
Cooked vegetables
Flatbread
Pizza topping (instead of tomato sauce)
Soups
(recipe courtesy of Helene Dsouza)