Pounded by hand, just a couple of hours ago.
Sure, you could make if in a food processor. But why?
I put the garlic in the mortar with a big pinch of good salt;
I start pounding and mashing with the pestle;
I smell the aroma of that fresh garlic;
I start adding the basil leaves and keep pounding/mashing. By the time the fragrance of the basil hits my nose, I am intoxicated and hungry and going crazy.
I would miss all that if I were using the food processor.
I add some pinenuts (not always) and finish the pesto by beating in a little good quality extra virgin olive oil. I do not have to wash and reassemble the machine, just wash and rinse the mortar and the pestle.
I usually mix pesto into just-boiled pasta with grated Parmesan or Pecorino or stir it into a vegetable soup as a flavor booster.
Try it; you'll like it!
Basil is now in season. This kind of stuff males one forget we re in the middle of a long drought.