Ingredients

For 10 ounces finished pesto: - 3 oz basil leaves (no stalks) - 1 oz pine nuts (Italian, if possible) - 2 oz Parmigiano-Reggiano D.O.P. cheese, aged 24-36 months, broken into small chunks (Stravecchio or Vacche Rosse, if possible) - 1 oz Pecorino Romano D.O.P. cheese, aged 24-36 months, broken into small chunks (Fiore Sardo, if possible) - 2 cloves garlic, peeled, halved, inside vein removed - 1/4 tsp finishing or coarse sea salt - 4 oz EVOO (Ligurian, if possible)

Fresh Basil

Stalks have not yet been removed.

Pounded Garlic

Pound with periodic rolling the garlic. Scrap the pestle and mortar sides frequently.

Pounded Pine Nutes and Garlic

Add pine nuts, the pound and roll to a thick paste. Scrap the pestle and mortar sides frequently.

Pounded Basil, Pine Nuts and Garlic

Add basil leaves and 1/2 salt in two batches. Pound to a creamy and uniform texture. Scrap the pestle and mortar sides frequently.

Pounded Garlic, Pine Nuts, Basil and Cheese

Add both cheeses and pound and roll very well. Make certain all of the pieces of cheese are pounded and blended in. They can hide on you! Scrap the pestle and mortar sides frequently.

Finished Pesto Genovese

Pour in the olive oil slowly, mixing extremely well with a spoon to create a good emulsified sauce. Give a final mix with the pestle. Do not forget to scrap the residual pesto off the pestle! Buon Apetito!