The Bittman Project

Share this post

Pesto, 3 Ways

www.bittmanproject.com
Recipe Archive

Pesto, 3 Ways

Mark Bittman
Apr 16, 2019
Share this post

Pesto, 3 Ways

www.bittmanproject.com
artur-rutkowski-41428-unsplash.jpg

The best pesto is made with a mortar and pestle, and in Genoa, where pesto originated, few people will admit to using a food processor. But when you get into their kitchens, that’s just what they do. And so do I.

Don’t add the Parmesan until you’re ready to use the pesto. And to help retain its bright green color, drizzle a layer of olive oil over the to…

Keep reading with a 7-day free trial

Subscribe to The Bittman Project to keep reading this post and get 7 days of free access to the full post archives.

Already a paid subscriber? Sign in
Previous
Next
© 2023 Double B Publishing
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great writing