Genovese Pesto

Instructions

1. 1

   To make Genovese pesto, first remove the basil leaves from the stems and place them in a colander. Rinse them briefly under cold running water, then transfer them to a clean kitchen towel and dry them by gently patting and rubbing. Pay attention to the indentation in the leaf where water collects; they must be thoroughly dry.

2. 2

   Take a marble mortar and place the garlic cloves, peeled and halved, inside. Crush the garlic with a wooden pestle until it forms a paste. Then add the pine nuts and proceed in the same way.

3. 3

   When the pine nuts have been reduced to a paste, add the basil leaves and coarse salt.

4. 4

   Start with percussion movements, then continue with rotating movements. Be sure to gather the ingredients from the inner edges of the mortar with a spoon to achieve a uniform pesto. When the consistency is creamy and homogenous, add the Pecorino cheese in small pieces and crush in the same way to incorporate it, then add the Parmigiano Reggiano DOP Aged and do the same.

5. 5

   When all the ingredients are reduced to a cream, add the olive oil and rotate the pestle for a few more moments. Your Genovese pesto is ready to be used!