{"id":90464,"date":"2023-10-14T13:38:40","date_gmt":"2023-10-14T13:38:40","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=90464"},"modified":"2023-10-14T13:55:04","modified_gmt":"2023-10-14T13:55:04","slug":"purple-pesto","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/purple-pesto\/","title":{"rendered":"Purple Pesto in a Mortar"},"content":{"rendered":"\n

Pesto<\/a> is native to the Italian<\/a> region of Liguria. The very name “pesto” comes from the Italian verb “pestare”, which means “to crush” – a reference to the traditional method of preparation with a mortar and pestle.<\/p>\n\n\n\n

The main difference in this pesto, of course, is its base – purple basil. Compared to green basil, purple basil has a slightly sharper<\/a> and less minty flavor, giving the sauce a richer depth.<\/p>\n\n\n\n

Unlike other pesto recipes, this one I suggest trying to make in a mortar. Not that there’s any sacred meaning to this, I just wanted to make sure that all or virtually all of the cooking methods were
to be covered on my blog.<\/p>\n\n\n\n

Contents<\/h2>