This is the kitchen tool I’d take to a desert island. What you take ?
The Japanese mortar is very convenient and can be used for all sorts of cuisines, Japanese, Korean, Indian, French… As the inside is lined, you can grate too. Under the base, a circle of rubber allows you to fix it on a table for instance. It’s easier to clean than a wood one. Lighter than a stone one. You can get it in all size, I have 3 or 4 from the salad bowl size to the mini cup-size that you often see on the table, for the service.
Why bothering ? Pounding the basil leaves extracts more fragrant oil than pasting the blender. The taste is really different.
Let’s paste basil, garlic, salt, olive oil, white beans…
The refreshed bean pesto, plus the inside of a tomato… stuffing the tomato.