Pesto, 3 Ways

The best pesto is made with a mortar and pestle, and in Genoa, where pesto originated, few people will admit to using a food processor. But when you get into their kitchens, that’s just what they do. And so do I.

Don’t add the Parmesan until you’re ready to use the pesto. And to help retain its bright green color, drizzle a layer of olive oil over the to…