i prefer wooden or Stone mortars and pestles.
I have mine for years.
The big wooden one I use for my Genovese Basil Pesto …
The Stone one, called a Molcajete (Aztec) from Mexico many years ago, is for guacamole or salsa piquant, mojo picon for Canary Island Style Potatoes and my Romesco …
I only use the enormous one for my Genovese Basil Pesto …
I own several different sized wooden ones …
