Eat: The Key to This Creamy, Thick Pesto? A Mortar and Pestle.
Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasks. None of them — picking and chopping parsley, peeling and mincing garlic, browning pans of ground meat — were particularly difficult. But at the scale required in a professional kitchen, they felt Sisyphean. And even though it has been…