Pesto Alla Genovese - cooking recipe

Ingredients

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

Preparation

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.
Slowly add the cheeses, about a tablespoon at a time, continuing to pound.
Once the cheeses are fully incorporated, scrape it into a bowl and begin slowly adding the olive oil, stirring constantly.
Transfer any leftovers into a sealable jar, and float a thin layer of oil on top.