On Wed, 18 Jun 2008 08:36:08 -0400, Anthony Ferrante
> wrote:

>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

Do you have a good source of fresh basil? Better make sure before you
start buying extra appliances.