Classic Basil Pesto Sauce (Pesto alla Genovese)

Ingredients


2 cloves	garlic
30 g	pine nuts
85 g	basil leaves
	coarse sea salt
20 g	grated Parmigiano Reggiano
20 g	Pecorino Fiore Sardo
175 ml	mildly flavored extra-virgin olive oil

1. Using a marble mortar and wooden pestle, pound 2cloves garlic to a paste.
2. Add 30g pine nuts and continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky, beige paste forms.
3. Add 85g basil leaves, washed with water still clinging to the leaves, a handful at a time and pound and grind against the walls of the mortar.
4. Add a pinch of coarse sea salt with each handful to act as an abrasive.
5. Continue until all basil leaves have been crushed to fine bits.
6. Add 20g grated Parmigiano Reggiano and 20g Pecorino Fiore Sardo, then slowly drizzle in 175ml mildly flavored extra-virgin olive oil, working it into the pesto with the pestle until a fairly smooth, creamy, emulsified sauce forms.
7. Add more oil, if desired.

source^[2]

	2 cloves	garlic
	30 g	pine nuts
	85 g	basil leaves
		coarse sea salt
	20 g	grated Parmigiano Reggiano
	20 g	Pecorino Fiore Sardo
	175 ml	mildly flavored extra-virgin olive oil

1. Using a marble mortar and wooden pestle, pound 2cloves garlic to a paste.
2. Add 30g pine nuts and continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky, beige paste forms.
3. Add 85g basil leaves, washed with water still clinging to the leaves, a handful at a time and pound and grind against the walls of the mortar.
4. Add a pinch of coarse sea salt with each handful to act as an abrasive.
5. Continue until all basil leaves have been crushed to fine bits.
6. Add 20g grated Parmigiano Reggiano and 20g Pecorino Fiore Sardo, then slowly drizzle in 175ml mildly flavored extra-virgin olive oil, working it into the pesto with the pestle until a fairly smooth, creamy, emulsified sauce forms.
7. Add more oil, if desired.