The process and the machine consist essentially in pestling products and/or substances of any kind between at least two bodies, one of them being the mortar and at least one the pestle, by the rotation of the mortar on its axis, which is inclined in order to allow the contemporaneous action of the pestle both on the bottom and the side surface, thus getting the whole pestling of the matter introduced in the mortar. The above mentioned process was studied with the object of replacing the laborious operation with the conventional mortar equipped with the pestle working manually, obtaining the same final characteristics of the pestled products, contrary to what can be achieved with other processes, as with the common household electrical appliances of the electric blenders type etc., existing on the market.

Said final characteristics are particularly important and valuable in the culinary art, as, for example, in the preparation of the well known "pesto" of the Genoese cooking and in the herboristic use.