A treat for pesto lovers--and who isn't?

The cook notes that "chopping all the ingredients by hand and not blending them is key because this prevents the ingredients from becoming a completely homogenized emulsion or paste. When you dress a pasta with a pesto that has been hand chopped the miniscule flecks of basil will separate from the olive oil in places, you get definition between ingredients, and bright flavors pop in a way they don't when they've been blended into one".

I've never used a mezzaluna, but reading this account of pesto-making has inspired me to get one!

thanks for the tip

Ahhhhhh, one of my very favorite foods.

Served over some Penne pasta and sprinkled with a bit of fresh grated parmesan over the top is awesome. Don't use that grated crap in a can, it doesn't compare to real fresh grated cheese. For a richer flavor you can blend a little grated Asiago as well. Even though my pesto is very simliar, I'm sure others appreciate the clip!

I heartily agree with you about the Parmesan. Once you've had fresh grated Parmesan cheese the canned stuff is a big letdown. It's kinda like eating those bright orange Kraft dinners your whole life and then being served macaroni and cheese made with fresh cheese in a homemade white sauce. No comparison--and no going back, at least not without a lot of disappointment.