Nancy Silverton is often a proponent of doing things the traditional way. This is especially true when it comes to Italian cooking, which makes sense given her role in several world-renowned Italian restaurants and pizzerias, including chi SPACCA and Pizzeria Mozza, respectively. 

It might seem strange, then, that her pesto recipe uses a food processor. While she’ll argue that a mortar and pestle is the best way to make pesto, she also concedes that “when I make pesto, it’s usually because I’m in Italy in the summer where it gets light at five, dark at ten, and I have all the time in the world.” 

If you don’t have all the time in the world, simply follow Nancy’s instructions. Using your food processor yields a balanced pesto that’s great on sandwiches, pasta and pizza. And remember: The key to a good pesto is high-quality olive oil and fresh basil, along with a keen eye for when it’s done. While the smoothness of your finished pesto is mainly based on preference, do keep in mind that running the machine for too long can heat the garlic and give your pesto a not-so-pleasant acrid taste. 

If you do ever find yourself with all the time in the world, you’ve got Nancy’s approval to break out the mortar and pestle.