I'll probably make a freeze-ahead pesto recipe tomorrow or Sunday, and I'd like to know if I can use my big granite mortar and pestle for it instead of the food processor indicated (don't own a food processor). I got the idea to modify it from Marcella Hazan's mortar and pestle pesto technique. Please see in bold below my modified plans. Thanks!
-3 garlic cloves, unpeeled
-1 cup pecans
-7 tbsp extra-virgin olive oil
-1/4 cup fresh parsley leaves
-1/4 cup grated Parmesan cheese
-kosher salt and pepper
1) Toast garlic in 8-inch skillet over medium heat until softened and spotty brown.
2) While garlic cools, toast pecans in now-empty skillet over medium heat, stirring often, until golden and fragrant.
3) Process 6 tablespoons oil, parsley, garlic, and pecans in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer mixture to small bowl, stir in Parmesan, and season with salt and pepper to taste. Add parsley, kosher salt, garlic, and pecans to mortar and grind in a rotary motion against the sides of mortar until a paste is formed. Once paste is formed, add Parmesan and grind evenly into the mixture using the pestle. Add the oil in a very thin stream, beating it into the mixture with a wooden spoon. Remove to small bowl and salt and pepper to taste.