Basil Pesto alla Genovese | Food Processor vs Mortar and Pestle is it worth getting one?

In this video we make three types of basil pesto alla genovese - two with the food processor and one in the traditional method by mortar and pestle all to answer the question - is getting a mortar and pestle worth it? This is the mortar and pestle I bought on Amazon was the Fox Run Large Marble Mortar and Pestle. At the time I bought it for $45.53 but is currently unavailable and some retailers are selling it for $96! If price is a factor please look for something more affordable. Recipe 2 cups or 60g of basil leaves 60g of olive oil (check consistency. Add more as needed) 25g pine nuts 20g grated Parmesean Regiano cheese 5g grated Pecorino Romano (this is optional) Salt 2 cloves of garlic 40g of butter/3 tablespoons (this is optional.) Food processor: add the basil and salt and process with the blender. Add pine nuts and garlic (feel free to chop it up beforehand.) Add cheese and blend. Then slowly add the oil while blending. Once done, add the butter and blend. To keep it green: Do the same as above, but add the zest and juice of half a lemon. Add it after you've blended the basil but before with the oil. Add pine nuts, garlic, and salt for the mortar and pestle. Pulverize it until a smooth paste. Add the basil bunch by bunch and take your time to grind, grind, and grind it to break down the basil. Add a little salt, but be sure not to add too much since the cheeses are fairly salty. Take a break. Enjoy a sparkling water or club soda. Once you've finished the basil, add the grated cheeses and grind/blend it by hand as best possible. Then add the oil slowly and stir until it's smooth and consistent. Add the butter at the end and stir it in. ------------- Variations 1.5-3 cups or 45-90g of basil leaves 60g-85g of olive oil (check consistency and use a buttery non-spicy variety) 25g-40g pine nuts if you want to add more for texture you can always add more at the end. 15g-30g grated Parmesean Regiano cheese 5g-10g grated Pecorino Romano (or Spanish Manchego if Pecorino is hard to find. This is optional) salt 1 to 3 cloves of garlic (remember pesto alla Genovese is a basil forward sauce so don't go crazy with the garlic. You might like it but other people need to eat it too.) 20-40g of butter/1-3 tablespoons (this is optional.) 0:00 - 0:27 Is it better to use a food processor or a mortar and pestle? 0:27 - 0:50 Let's get some fresh basil! 0:50 - 1:25 Pesto Cheat Sheet - how to make pistou/romescu and more... 1:25 - 2:16 Pesto alla Genovese recipe and a secret ingredient 2:16 - 2:37 The Contenders 2:37 - 2:53 Tip #1 and Tip #2 2:53 - 3:29 Buzz buzz...let's make pesto 3:29 - 3:55 Tip #3 and Tip #4 How to keep the pesto green 3:55 - 4:30 Making magic...Have you ever sipped olive oil? 4:30 - 5:55 Mortar and Pestle recipe 5:55 - 7:49 Taste test and conclusion 7:49 - 9:00 Wait! Future Alex drops in for an update. Shout out to Helen Rennie whose video on pesto gave me the idea of the pesto cheat sheet. Thanks for watching. Feel free to like, comment, and subscribe. Music and SFX by uppbeat Music from Uppbeat (free for Creators!): https://uppbeat.io/t/giulio-fazio/nap... License code: QDAJVDBN9VLZOTSS Music from Uppbeat (free for Creators!): https://uppbeat.io/t/kidcut/lonely-tr... License code: JTYLJD3ZSWRWJNVP Music from Uppbeat (free for Creators!): https://uppbeat.io/t/soundroll/poem License code: Q1BDDCUPJV6CQCUL