Gennaro Contaldo'S Traditional Basil Pesto

1. 1

   If you're making this in a pestle and mortar, put in the garlic and salt and pound to a rough paste. Add the basil leaves and continue pounding it down, then add the pine nuts and finely grate in the cheeses. Continue pounding the mixture until you get a paste. Gradually drizzle in the oil, mixing it in until combined.

2. 2

   If you're making this in a food processor or blender, pulse the garlic and salt together a few times to a rough paste. Add the basil leaves and pulse again, then add the pine nuts and finely grate in the cheeses. Continue pulsing until you get a paste, but don't overdo it - the heat of the machine may turn the pesto bitter. Gradually add the oil, pulsing as you go until just combined.

3. 3

   Serve the pesto immediately with freshly cooked pasta, or place in an airtight jar and cover with a little oil so it doesn't dry up. Store in the fridge for up to 4 weeks until needed.

* Per serving · 4 servings · Values may vary.