To pound or to process, or what was that you said about a mortar and pestle?

Traditionally, pesto (or pistou, as the French call it) was made by gradually pounding ingredients together in a heavy mortar and pestle. In fact, pesto gets its name from the Italian verb pestare, which means “to pound.” Purists still think this is the best way to make pesto, and although it does take more time, the resulting sauce has a silkiness and texture that machine pesto lacks. I was always a little skeptical, but when I finally took the time to try the old-fashioned way, the texture really was different and I loved it. The added advantage, of course, is that you get a good workout in the process!