I do own a Cuisinart, but there was really something kind of fun about crushing garlic & basil into pesto with a mortar & pestle.
I had some leftover basil from a caprese salad from the night before, so I immediately thought I would make pesto. I left out the pine nuts, mine seemed kind of rancid. I also didn't add much cheese, so it was probably more like pistou (Provencal style) than pesto. It was a perfect light supper for 2, since our son was away. The basil, organic from Whole Foods, almost had a minty quality, it was nice & earthy, not overpowering at all. A glass of crisp white wine (Pinot Gris I think) rounded out the meal.
It was hard work, but definitely worth it.