no, I make Gremalada often. A gremalada is usually a tart, bright, citricy addition to food.
You are absolutely right about the recipe for pesto. Italian Recipes. For every one version, there are 50 more. The problem with Italian recipes getting passed around
is something is always lost in translation because we use our hands and arms while talking. It's distracting.
I have had pesto prepared both ways. When I had it while visiting Genoa it was prepared with ingredients that were harvested or made within driving distance. The basil
there is unbelievable. The forests there are full of pine trees and the pignolis are like nothing I have had elsewhere. I didn't mention before (as not to start something) but
a lot of the local people there use fresh walnuts instead of pignoli. You combine with the parm. and the olive oil. local 1st. cold-pressed EVO , unfiltered. It is so delicate
that it is sometimes sipped by itself. The ingredients are just so beautiful that I couldn't bring myself to mortar.
Well, maybe they use a mezzaluna to chop the pesto so the person can't talk. The mezzalunas are usually double bladed and require two
hands. You can't speak if you can't use your hands.
I didn't say this, but I use a mortar and pestle most of the time at home to make pesto because the ingredients are usually mediocre at best.
OUCH!!!! WOW!!! Don't do that anymore, please.