Basil And Pine Nut Sauce (Trofie Al Pesto)- Liguria

• 1 garlic clove
• 1/2 teaspoon coarse sea salt
• 100 grams basil leaves with stalks on, leaves and flowers removed and washed and dried
• 60 grams pine nuts, toasted
• 1/2 cup extra virgin olive oil, the nicest you can afford, preferably from Liguria
• 20 grams finely grated Parmigiano-Reggiano cheese
• 20 grams finely grated pecorino cheese, plus extra for serving

1. In a mortar and pestle, grind the garlic with the sea salt until it forms a paste. Use the pestle to grind the garlic along the sides and don't pound the mixture.
2. When the garlic and salt has formed a puree, add the basil leaves. Continue to grind until the leaves start to break down.
3. Next, add the pine nuts, continuing to grind until the mixture forms a paste.
4. Remove the pesto from the mortar into a bowl and add the cheeses.
5. Stir well with a wooden spoon.
6. When well mixed, add the olive oil, 1 tablespoon at a time, stirring until it forms a sauce.
7. Pesto can be placed in a clean, dry jar, covered with oil, and placed in the refrigerator for up to a week. It can also be frozen in cubes in an ice tray ready to add to a soup or pasta when needed.
8. NOTESrnIf you don't want to use a mortar and pestle, you can also use a blender or food processor or a hand blender with good results. Just add in the same order as listed above, adding a few tablespoons of the olive oil with the garlic. Be careful not to over chop the pine nuts as you want the sauce to have a nice, slightly chunky texture. When combined, remove the pesto and place in a bowl. Stir in the cheeses using a wooden spoon. Then slowly add the remaining olive oil.

garlic, salt, basil, nuts, extra virgin olive oil, cheese, pecorino cheese

Taken from food52.com/recipes/34957-basil-and-pine-nut-sauce-trofie-al-pesto-liguria (may not work)