Pesto alla Genovese

Ingredients

• 2 cups Fresh Basil Leaves
• 0.5 cup Extra Virgin Olive Oil
• 3 tablespoons Pine Nuts
• 2 cloves Garlic Cloves
• 0.5 cup Parmigiano-Reggiano
• 2 tablespoons Pecorino Romano
• 1 pinch Sea Salt

Instructions

1. 1

   Wash and thoroughly dry the basil leaves to prevent the sauce from becoming watery.

2. 2

   In a food processor or mortar and pestle, pulse the pine nuts and garlic until they form a coarse paste.

3. 3

   Add the basil leaves and a pinch of salt. Pulse several times until the leaves are finely chopped.

4. 4

   Slowly drizzle in the olive oil while continuing to pulse or stir until the mixture is smooth and emulsified.

5. 5

   Transfer the mixture to a bowl and fold in the grated Parmigiano-Reggiano and Pecorino Romano by hand.

6. 6

   Serve immediately over pasta or store in a jar with a thin layer of olive oil on top to prevent oxidation.