Pesto by the mortar method from Essentials of Classic Italian Cooking (page 177) by Marcella Hazan

  • basil
  • pecorino Romano cheese
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute potato gnocchi, fettuccine, or tonnarelli pasta for spaghetti pasta.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute potato gnocchi, fettuccine, or tonnarelli pasta for spaghetti pasta.

  • billie109210 on February 18, 2026

    Marcella’s pesto is one of my absolute favorites things to make, whether it’s with the mortar or with a food processor. The mortar method obviously takes longer, but if you have the time it really is worth it. The creamiest is what stands out. I love topping it with grilled chicken in the summer.

  • Rutabaga on November 23, 2014

    Making pesto in the mortar is fun, if a bit more laborious. I wouldn't say it's difficult, although my basil didn't break down into as fine a paste as you get with a blender. The smell of fresh pesto being pounded is incredible, even though my basil was sadly near wilting, with a lot of large, tougher leaves. When made with fresh, small leaves, it would be amazing. The addition of butter was not something with which I was familiar, but it gave the pesto a sweet creaminess that coated the pasta nicely.

  • milgwimper on July 02, 2014

    This was a lot of work but still amazing. I made the pesto recipe years ago, and now have a food processor.

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