For grinding foods, nothing beats a good mortar and pestle. Here are our favorite models we tested—plus some history on the tool.
The Best for Mortar and Pestle for Pesto and Other Emulsified Sauces: Mediterranean Marble Mortar With Wooden PestleIn the south of France, Italy, and other Mediterranean regions, marble mortars with wooden pestles are quite common. It's next to impossible to find this variety in US stores, unless you get lucky and find one at an antiques shop or estate sale. They can, however, be ordered online.
The Italian mortar and pestle made the smoothest, creamiest pesto, and it wasn't even that much work to do it.Even pesto sauce, when made well, is emulsified, for a creamy, not oily, texture. What makes this particular mortar and pestle well suited to that job is largely the pestle design itself—the wooden pestle here is big and round, offering lots of surface area under which to shear the oil.
What's nice, too, is that the wooden pestle is softer than stone , which means you don't have to suffer through a series of loud, high-pitched stone-on-stone cracks when you're smacking at thin basil leaves. The whole experience is just a lot more pleasant.
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