Created from a solid block of beautiful, white marble with delicate grey veining this mortar is handmade by Italian craftsman in Carrara, Tuscany. The stone itself is extracted from quarries only a few miles away.
The traditional genoese shape features four rounded 'ears' to aid lifting and moving around the kitchen. The beechwood pestle has been skilfully turned to create the perfect tool for crushing and pulverising herbs.
The traditional Genoese Pesto or 'Pesto alla Genovese' is made with basil, olive oil, pecorino, parmesan, salt, pine nuts and garlic. Crush these seven ingredients in the mortar using circular movements.