Pesto Alla Genovese

• 1 bunch fresh basil, washed and thoroughly dried (80 medium sized leaves, about 1.5 ounces by weight)
• 2 garlic cloves, peeled
• 1 pinch salt
• 2 tablespoons pine nuts, toasted
• 3 tablespoons freshly grated parmigiano-reggiano cheese
• 3 tablespoons freshly grated pecorino cheese
• 1 cup extra virgin olive oil

1. Pound the basil, garlic, salt and pine nuts together in the mortar until they are a paste. Start by grinding the mass against the sides of the mortar, using a twisting motion of the pestle. Once everything has been reduced to a paste, you can start pounding.
2. Slowly add the cheeses, about a tablespoon at a time, continuing to pound.
3. Once the cheeses are fully incorporated, scrape it into a bowl and begin slowly adding the olive oil, stirring constantly.
4. Transfer any leftovers into a sealable jar, and float a thin layer of oil on top.

fresh basil, garlic, salt, pine nuts, freshly grated parmigiano, freshly grated pecorino cheese, extra virgin olive oil

Taken from www.food.com/recipe/pesto-alla-genovese-292871 (may not work)