Pesto is one of the easiest of Italian recipes now that the food processor has been invented. Of course, it’s a different story if you have to stand for hours smashing the ingredients into a paste (pesto in Italian) with a mortar and pestle like in days of yore–or in the kitchens of contemporary Ligurian/Italian chefs who are purists. There are, however, a few tips here that can make your pesto so much better.
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