Recipe

First, remove the leaves from the basil sprigs and put them in a colander and rinse them under running cold water.

Dry the leaves on a rag by dabbing and rubbing gently.

Take a marble mortar and insert the garlic cloves deprived of the core and divided in half.

Work the garlic with a wooden pestle until you get a cream.

At this point add the pine nuts and proceed in the same way.

When you have reduced them to a paste, add the basil leaves and coarse salt.

Always start first with percussion movements and then continue with rotational movements.

Take care to collect the ingredients from the inner edges of the mortar with a spoon so as to obtain a uniform pesto. When the consistency is creamy and homogeneous, add the Pecorino Romano in small pieces and pound in the same way to incorporate it, then add the Parmigiano Reggiano DOP and do the same thing.

When all the ingredients are reduced to a cream, pour the olive oil and swirl the pestle for a few more seconds.

Your pesto alla genovese is ready to be used.

ATTENTION: Instead of the mortar you can use the blender.