Have a beautiful crop of Basil in need of using up. Naturally thought pesto. Trouble is my pesto has always been imperfect in past, largely due to means of mixing it. At present I have at my disposal:
1. A blender
2. A braun mini-chop
3. a crude, but large, mortar and pestle, which I've never actually used.
Any advice on procedure and proportions? I figure there must be a pesto master out there.
Also, any opinions on mixing spinach, sage, arugula in with it?