Think Pesto

Pesto comes from the Italian word pestare, meaning to pound or bruise. A handful of herbs or greens, a few nuts, a clove or two of garlic, and a little salt are placed in a mortar and ground to a paste with the pestle. Sharp, dry cheese is pounded in, then olive oil is beaten in with a wooden spoon or whisk. Most of us find it easier to make pesto in a blender or food processor, but these machines can overwork the tender leaves. If you are making just a small batch or want a truly superb pesto, make it the classic way—in a mortar with a pestle—if only once.