Genovese Basil Pesto

Ingredients

• 1/2 cup pure oil or extra virgin olive oil from Liguria
• 1/2 cup Italian pine nuts
• 1/2 clove garlic
• 3 cups Genovese basil
• 1 pinch coarse salt
• 1 cup Parmesan cheese
• 3/4 cup Pecorino cheese

Instructions

1. 1
   Put oil, garlic, and pine nuts in a blender. Process until the mixture becomes a white cream.
2. 2
   Wash the basil and pat dry. Leave some water droplets clinging to leaves. Add to the mixture in the blender. Add the salt.
3. 3
   Pulse the mixture until the basil is worked inside the white cream.
4. 4
   Speed up the blender until the white cream turns light green. Do not let the blender get too hot or the cheese will melt when added.
5. 5
   Add both cheeses and pulse until the cheese is fully incorporated inside the light green mixture.