Pesto alla Genovese

• 2 large cloves garlic
• Kosher salt to taste
• 2 bunches Genoese (small-leaved) basil, about 36 leaves per bunch, or any available small-leaved green basil
• 7 tablespoons pine nuts, lightly toasted
• 1/4 cup grated pecorino cheese, preferably Sardinian
• 1/4 cup grated Parmigiano-Reggiano cheese
• 6 tablespoons olive oil, preferably Ligurian extra-virgin, plus more as needed

1. In a medium stone mortar, pound the garlic and pinch of salt into a smooth paste with a pestle.
2. Gradually add the basil leaves, continuing to pound.
3. Add the pine nuts and both cheeses and pound into a smooth paste.
4. Add the 6 tablespoons olive oil, drop by drop, grinding the pestle in a circular motion until the pesto is completely amalgamated.
5. Add more olive oil to adjust the taste or texture as you like.
6. Season with salt.

garlic, kosher salt, bunches, pine nuts, pecorino cheese, cheese, olive oil

Taken from www.cookstr.com/recipes/pesto-alla-genovese (may not work)