Traditional Italian pesto is made with a mortar and pestle, rather than the modern-day food processor and many believe that the old-school method produces a far-superior pesto. Using a mortar and pestle crushes, rather than chops the pesto ingredients, allowing for the natural oils present in the basil and garlic to be released into the pesto and the hand-grinding slower process allows for a more textured and flavoursome result.Read More