Throwing a dinner party this weekend, and a few guests have requested one of my pesto dishes. However, I've only ever made small batches up to this point because I usually use the mortar and pestle, which takes forever, rather than the food processor. From the online reading I've done, it seems like the food processor only rips the basil leaf cells away from one another, but you actually want them to break open for the real flavor. Any recommendations? Also, how do (good) restaurants solve this problem?
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