The authors explain why this seemingly small detail is significant. While studying traditional techniques in Genoa, Italy, they were struck by how much better the coarsely textured pestos ground with a mortar and pestle tasted compared to the smoother versions we’re used to in the U.S. Back at the Milk Street editorial offices and cooking school in Boston, they set out to reproduce those same results using the food processors home cooks here are comfortable with. The trick, they found, is to process the ingredients separately, then wait to the end to add the basil leaves pre-chopped with a knife.
“Stop Pureeing Your Pesto” is one of the 75 “new rules” for elevating everyday home cooking that form the backbone of the latest book by Christopher Kimball and his Milk Street team. Each rule is illustrated by a recipe or two featuring the global flavors and simple techniques that have earned the food media company’s magazines, radio shows, and books loyal followings.