Pesto comes from Italian “pestare” (to crush). Which is for a good reason!
You could use a blender, but nothing is comparable with home made pesto done with a spice grinder like this one:
The flavors will be stronger and better…
Another tip: don’t cook the pesto, it should be added and mixed manually as a final touch in the dish.
4 cloves garlic peeled
1/4 teaspoon salt
1 large bunch basil
3 tablespoon pine nuts (not grilled) or sunflower seeds
1 1/2 cup Parmigiano-Reggiano (finely grated)
1/2 cup mild extra virgin olive oil
Peel the garlic and put it in the grinder, add the salt, and grind.
Add the basil leaves, grind.
Add the pine nuts and grind.
Add the Parmigiano finely grated, and grind again!
Add the oil.