We usually think of pesto as something made in the food processor, but since pesto is older than electricity, that can’t be the traditional method. From what I’ve read, pesto was traditionally made with a mortar and pestle, pounding the basil into a paste, and adding seasoning to the mashed leaves.
I did exactly that: a big bunch of basil in the mortar, with a couple chopped cloves of garlic, topped off with olive oil and a little salt. (Parmesan would be the essential addition, but alas, I was out of it.) I didn’t chop the basil, though I did tear up some of the bigger leaves. And chopping the garlic small is key (and not using too much – two cloves was plenty in this case). Pounding the garlic does little to dull its strong flavor.
The verdict? Tasty, and not too difficult. It didn’t take very long, though it obviously requires a bit of energy. The resulting texture is nice and chunky, with strong, distinct flavors. It just looks and feels more authentic.