"Anthony Ferrante" > wrote in message
...
>I usually buy Classico pesto in a jar, but I have been thinking of
> making it fresh. Is there that much of a taste difference to warrant
> the time and trouble to make it? I want to get a mortar and pestle and
> when I inquired about one on Ebay, the seller said the wooden mortars
> are not meant for pesto, just mixing spices. Is this true and if so,
> what type of mortar should I get?
>
> Anyone ever try the Beritolli's pesto in the refrigerated section of
> the grocery store? Any good?
>
> Anthony

Yes, there is a huge difference, IMHO. I have a mortar & pestle made of marble that
would work, but I don't bother with it when I make pesto...I just use my food
processor. It's a snap to do, and makes easy work of it.

kimberly