pestle

Traditionally, pesto was made using a mortar and pestle, though a blender or food processor gets the job done just fine today.

The machine itself rolled lozenge dough and pressed them into perfect discs, thus eliminating the use of mortar and pestle to manually knead, roll and cut out the dough.

A few had tooth structures that acted like a mortar and pestle and were able to grind in addition to just cutting.

Many residents use stone mortars and pestles made by the stone carvers.

In a perfect pesto world, that frozen sauce is homemade — a mix of tiny-leafed Genovese basil, Italian pine nuts and good olive oil that you’ve pounded by hand with a mortar and pestle.