Mortar and Pestle Pesto

When it rains…I cook.

News ALERT – It’s raining in Seattle ! The record breaking 55-day

dry streak, in a city known for rain, is KAPUT and so I’m in the kitchen, cooking! I’m

creating basil and toasted walnut pesto the old fashioned way –

by hand, with a mortar and pestle. No food processor here, just

good old fashioned muscle and a kitchen device that’s been around since

ancient times. 

 All right, I’ve gathered:

a nice bunch of fresh basil – about two handfuls, 

1/2 cup freshly grated parm and um, check out my gold grater!  OMG!

#Nordstrom !  { A shout-out thank you to my sis, Linda :)! }

1/4th cup toasted chopped walnuts,

1 tablespoon {leftover} roasted garlic from the peachy pizza I made the other day,

a drizzle or two of extra virgin olive oil, a pinch of  coarse salt & pepper and…

lemons because this pesto is ZESTY,  with the zest of half a lemon.

Now all you need is muscle, to go from this… 

THIS.

Here’s the thing, a small dollop of this nutty, herby, lemony pesto with a hint of

smooth, creamy roasted garlic, EVOO and fresh parm – can transform  a pasta dish

or tomato soup or WHATEVER! For me, cooking & entertaining is in the details.

This pesto detail, made by hand with uber fresh ingredients, is

definitely worth the effort.