PESTO GENOVESE

Basil (Ocimum basilicum) - 50 grams of basil leaves
Extra virgin olive oil - ½ cup
6 tablespoons of Parmigiano and Pecorino

Garlic - 2 cloves
Pine nuts - 1 tablespoon
Salt - a few grains

PREPARATION OF PESTO GENOVESE

To make real pesto Genovese it takes a marble mortar and pestle made of wood, diligence and patience.

First you need to wash Genovese basil in cold water and then put them to dry on a towel. In the meantime in the mortar crush garlic until it's soft. Then add basil leaves (NOT all at once!) and begins with a gentle swirling motion.

Remember that essential oils of basil are preserved in the veins of its leaves and to get the best taste, we must not tread heavily but slightly rotate the pestle to tear, not shearing, the fragrant leaves.

When the basil will draw a bright green liquid it's time to add the pine nuts, a handful.
Next it's time for cheese: parmesan and pecorino. And finally the 'extra virgin olive oil, paid by drop.

It's READY to serve right away.

TIPS:
Today, in the rush to make the pesto you can also use the blender, but the best solution is always ... "the traditional one"!