5 Best Mortar and Pestles of 2024, Tested and Reviewed

We ground spices and mixed up pesto to find the best mortar and pestle sets.

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Updated on January 18, 2024

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Our Top Mortar and Pestle Picks

Tested by Layla Khoury-Hanold, care instructions by SJ McShane for Food Network Kitchen

The mortar and pestle is the O.G. kitchen tool. Its roots date back to the Stone Age, when hunter-gatherers used it to make certain foods edible, like cracking nuts and grinding grains. Mortars and pestles have been used for centuries in culinary traditions around the world: in Southeast Asia, India and Pakistan, it’s used to grind spices and make flavorful pastes; along the Mediterranean cost of Italy and France, it’s used to make pesto; in Mexico, a molcajete is used to make guacamole and salsa; and in Japan, a suribachi is used to grind spices and sesame seeds.

While innovation in technology and industrialization have gifted us with modern appliances like spice grinders, blenders and food processors, a mortar and pestle is still an excellent kitchen tool to have on hand. When you use it to grind whole spices, it allows more of their delicate oils and aromas to be released. It also gives you control over the make-up of rubs and blends, as well as the texture of the grind. When you use a mortar and pestle to make a batch of chili paste, guacamole, salsa, or pesto, it gives you more control to achieving the just-right texture you’re after, without overdoing it (if you’ve ever made salsa mush, you know what we’re talking about). That said, if you’re used to making pesto in a food processor, making it by hand in a mortar and pestle might not be for you. The recipe tends to require a lot of patience and yields a more rustic, oilier pesto. Ditto that for making Thai chili paste — you’ll need a lot of patience and time to thoroughly incorporate and emulsify the ingredients.

But all in all, a mortar and pestle is a worthy investment, and luckily, there are several solid options on the market to satisfy a range of needs, budgets, and preferences. These are our picks for the best mortar and pestles.

Photo by: Layla Khoury-Hanold

Layla Khoury-Hanold

How We Tested

We purchased 10 top-rated mortar and pestles according to various online sites, reviews and bestseller rankings. We tested granite, marble, and stainless-steel mortar and pestles across a range of price points in a variety of styles and capacities, including under 1-cup, 2-cup, 2- to 3-cup, and 3-cup capacities.

Part 1: Product Intake & Pre-Use

First, we noted the product’s material, such as granite, marble or stainless-steel, and whether the mortar and pestle are made of the same material. Next, we noted the weight of mortar and the pestle, and the unit as a whole. Then, we recorded the size, including the dimensions for each piece and the mortar’s capacity. Finally, we noted any special claims made by the manufacturer and noted those that needed to be tested, such as a model with a reversible pestle, those that promised to be easy-to-clean, or mortars with a non-skid bottom.

If any of the models required seasoning (several of the granite models did), we noted the steps and seasoned them accordingly. Seasoning the mortar and pestle prior to first use helps to remove the grit or granite particles and ensures that they are not released into your food. Two of the models we tested required seasoning the mortars and leaving the mixture to sit overnight before rinsing and washing.

Part 2: Food Test

We conducted the food test in two parts, first grinding whole peppercorns and then making pesto.

For grinding the whole peppercorns in the mortar and pestle, we observed how easily we could grind whole peppercorns into a fine ground. We considered how much physical effort needed to be applied to gripping and pushing the pestle into the mortar, as well as the resulting consistency and uniformness of the ground peppercorns.

For making pesto in the mortar and pestle, we noted how easily the ingredients combined at each step of the recipe, including combining the garlic cloves and salt, grinding the pine nuts a quarter cup at a time, grinding the basil leaves a handful at a time, and incorporating the cheese and drizzling in the olive oil. For mortars with a 2-cup capacity or less, we halved the recipe. Some of the mortar capacities were too small to test making pesto, which we noted as well.

During both food tests, we made notes about how comfortable the pestle was to grip, how easily we could hold on to the mortar while grinding and combining ingredients, and any additional observations, including whether the ingredients stayed in the mortar or if our knuckles scraped the edge of the mortar.

Part 3: Cleaning

Here we noted whether any of the parts (mortars or pestles) were dishwasher safe and if so, tested it; only one model was dishwasher safe. Next, we evaluated how easy or difficult it was to hand wash the mortar and pestle, observing how easily the ground peppercorns or pesto washed away from the interior of the mortar and the end of the pestle. We also noted whether there were any stains or lingering odors. Most manufacturers recommend hand washing and rinsing the mortar and pestle with no soap under warm water, scrubbing with a clean sponge if needed, and then allowing it to air dry. We also added cleaning instructions to each mortar and pestle description.


This granite mortar and pestle won top marks for its durable construction and all-around solid performance. It made light work of grinding whole peppercorns and ground them finely, and the pestle grip felt comfortable and steady in the hand. When we used the mortar and pestle to make pesto, we found that it easily combined the salt and garlic into a paste and performed the best when combining the remaining ingredients. This mortar has a 2-cup capacity, making it ideal for grinding batches of spice blends and preparing dips and sauces such as guacamole, salsa and pesto. Take care when working with olive oil; some of our oil sloshed over the sides which slightly stained the granite.

How to Keep It Clean: Made of minimal-porosity granite stone, this mortar and pestle set does not have a high tendency to absorb flavors and odors, making it very easy to clean after each use. To do so, simply add a small handful of uncooked white rice to the mortar. Grind it with the pestle into fine powder. (This will remove unwanted flavors from sticking to your tools.) Dust the powder, and you’re done! You can also wash it with water afterward, and leave the set to air dry. The brand recommends avoiding soap as much as you can with this unit.


If you’re shopping for a mortar and pestle and on a budget, note that you’ll have to sacrifice capacity, since the more material used means the more expensive it will be. This compact mortar and pestle weighs 5 pounds and has a capacity of 9 fluid ounces. While it was too small to test making even a half batch of pesto in, we found that it easily and finely ground whole peppercorns. We especially liked the abrasive texture of the interior of the mortar and the end of the pestle, making this a great pick for small batch spices. Because this mortar and pestle is made of granite, it needs to be seasoned prior to first use; this model requires that the garlic-spice mixture sits overnight, so plan accordingly. Besides being easy on the wallet, we love that this mortar and pestle comes with a limited lifetime warranty.

How to Keep It Clean: Start by rinsing the mortar and pestle with hot water, and cleaning them with a kitchen brush. Dry well with a towel and let air dry. The brand says to avoid using soap completely when cleaning this unit. The granite will absorb the soapy residue and in turn transfer to food.


We tested the small size of this granite mortar and pestle and found that it’s 1.5-cup capacity and abrasive granite interior makes it ideal for making small batches of spices and sauces. It performed as well as some of its more expensive counterparts, but with a wallet-friendly price tag. We found the grip of the pestle comfortable and the construction of both the mortar and pestle durable. We appreciated that this set came with helpful instructions for use and care. Prior to first use, be sure to allow time to wash and dry the mortar and pestle, season it, and to wash and air dry it once more. We found it easy to clean, though we noticed some light staining after grinding the peppercorns. This mortar and pestle is available in a gray or black finish and also comes in different sizes, including a medium (2-cup) or large (4-cup capacity). The performance is backed by a no-questions-asked, life-time guarantee.

How to Keep It Clean: Wash the unit with warm water and a dish rag or brush. Then, pat it dry with a towel and let air dry before storing.

Williams Sonoma

This beautiful marble mortar and Beechwood pestle wins points for size, functionality, and aesthetics. This model was also our favorite of the marble mortars we tested. We appreciated the deep sides of the mortar, the abrasive finish of the mortar’s interior, and the wide base of the Beechwood pestle, which made light work of finely grinding whole peppercorns. The broad bottom of the pestle also performed particularly well when grinding the pine nuts during the pesto making portion of testing. We liked the mortar design which includes four integral handles that are helpful for gripping the mortar during use. This mortar and pestle is as beautiful as it is functional. The mortar is made from Italian Carrara marble and adds a luxe touch to kitchen countertops. It would also be an elegant way to serve batches of guacamole or salsa tableside or family-style. One drawback was that we found the pestle challenging to clean after making pesto; some of the ingredients got stuck in its grooves and we noticed a slight lingering odor of garlic and basil after washing. And if you’re short on counter or storage space, this unit’s size might not work for you.

How to Keep It Clean: Hand wash using water and a kitchen towel or soft sponge. Be sure to dry the unit thoroughly. According to Williams Sonoma, if light stains appear, remove them with lemon juice or vinegar. Clean promptly after use with acidic ingredients.


This molcajete, also known as a Mexican mortar and pestle, is designed for making dips and sauces such as guacamole and salsa. It’s made from non-porous natural granite, which helps to prevent oil absorption. The pestle is shorter with a comfortable, rounded grip, making is a good pick for someone with smaller hands. We found that it performed very well during the whole peppercorn test, easily and finely grinding them. The mortar’s interior isn’t very deep; we noticed that our knuckles hit the edge of the molcajete during the pesto making portion of testing. While handwashing the mortar and pestle, we found that it lived up to the manufacturer’s promise to be easy to clean. We also liked that this set came with a booklet detailing instructions for care and use as well as a selection of recipes.

How to Keep It Clean: Wash and scrub the unit thoroughly after each use with hot, non-soapy water. Be sure to use a brush when scrubbing the unit. Let the unit fully dry before storing.

Photo by: Layla Khoury-Hanold

Layla Khoury-Hanold

What to Consider Before Buying a Mortar and Pestle

Size: Consider what you’re planning to make. Small mortar sizes (1-cup capacity and under) are good for grinding spices, but you’ll want at least a 2-cup capacity for making dips and sauces such as guacamole, salsa and pesto. For the pestle, ensure that the bottom is broad enough to grind and pulverize ingredients; otherwise, it’ll just push the ingredients around the bowl. And check measurements to determine if the pestle will be long enough so that your knuckles aren’t scraping the edge of the mortar. Consider the size for storage, too, and whether you intend to keep it on the counter or in a cupboard.

Material: Mortar and pestles come in granite, marble or stainless steel. We found that stone mortars with abrasive interiors, like those made from granite or rough-hewn marble, to be the most effective.

Style: Mortar and pestles are essentially a sturdy bowl and pounding tool and can range in depth and length. Molcajetes are essentially a Mexican mortar and pestle, where the molcajete is the mortar and the tejolote is the pestle, though they aren’t as deep as most mortars. They tend to be better suited to making guacamole and salsa than they are to making pesto.

Seasoning: Many of the granite models we tested required seasoning before first use, which involves grinding white rice to a powder, and then grinding garlic cloves with a mix of seasoning such as salt, cumin, coriander and pepper. Seasoning helps remove any stone or grit particles from the porous surface so that it doesn’t release any into your food when you first use it. A couple models also required letting the mixture sit overnight prior to washing and before first use. So, if you want to use your mortar and pestle right away, pick one that doesn’t require seasoning.

Before first use: Once you receive your product, be sure to inspect it for any damage. Marble mortar and pestles are more prone to chipping during shipment. Read the care instructions to determine how to wash and dry your mortar and pestle before first use.

How to Protect Your Countertops When Using a Mortar and Pestle

When using your mortar and pestle you may need protection for the surface area (table, countertop) that you are working on as the unit can scratch or damage surfaces. Some units come with countertop protectors. If yours doesn’t, simply place a kitchen towel under your mortar and pestle with each use to ensure you don’t scratch your surface area.

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