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Recipes that prove the mortar and pestle is your new kitchen MVP

 

Picture this—you're working on a new dish that requires freshly crushed herbs. The blender is way too, well, blendy, the food processor is dirty and you're pretty sure you'll cut your fingers off if you try to chop it yourself. Why not try the mortar and pestle in the back of the cabinet? It may seem super old-school (because it is), but the classic tool just might become your new fave. Grinding up ingredients yourself gives your dishes a unique texture and, incidentally, is a pretty good arm workout.  We’ve got some great recipes for you to get started using this cool kitchen tool. CLICK HERE, then pick a recipe and get cookin'!

Ever used a mortar and pestle? Would you like to try cooking with one?

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    Hummus

    This Mediterranean dip is made from ground chick peas and is a superhealthy accompaniment to your fave chips and veggies. Check out this recipe for how to make it using your new mortar and pestle set HERE.

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    Pesto

    Pesto is one of the most popular things to make with a mortar and pestle. This mix of herbs, nuts, and garlic is super yummy on everything from pastas to sandwiches to tomato salads. Learn how to make it HERE.

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    Guacamole

    Forget paying extra at Chipotle and grind up your own guacamole!  The mortar doubles as a super cool serving dish for when you guac is done. Learn how to make it HERE.

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    Taco seasoning

    Once you become a mortar and pestle expert, you can use it to grind up all sorts of spices and seasonings for your recipes. Click HERE to learn how to make a yummy taco seasoning.

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    Mortar and Pestle 

    The mortar and pestle is an old-school kitchen classic, used for grinding everything from herbs to veggies. You may be wondering, why not just use a blender? Grinding up ingredients yourself gives your dishes a unique texture and, incidentally, is a pretty good arm workout.

    Need one that gets the job done right? check out this Bamboo Mortar and Pestle, $15, target.com 

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by Katy Herman and Kimberly Uslin | 2/1/2016
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