When using an immersion blender, I throw all ingredients into the cup and puree everything smooth. But it looks like the mortar isn't that easy. I can think of four different techniques:
- throw in everything at once and start mashing
- throw in every ingredient, mash until smooth, take out. Repeat for all ingredients. Combine outside of mortar.
- Mix everything. Throw a small portion into the mortar (to make mashing easier/ensure less ingredients between pestle and mortar at each mash), repeat for all portions.
- Add an ingredient, mash. Add next, mash. Continue until ready.
And of course, there are many combinations possible.
Which technique is the correct one? And if the fourth, what is the correct order of adding the ingredients? I would like to hear it not only for the common green pesto (basil, parmesan, pine nuts, oil) but also for ingredient types (e.g. nuts, hard cheeses, soft cheeses, soft/cooked vegetables, hard/crisp/fresh vegetables) so it is valid for other types too.