Pesto Alla Genovese

1. 1

   Pound the basil, garlic, salt and pine nuts together in the mortar until they are a paste. Start by grinding the mass against the sides of the mortar, using a twisting motion of the pestle. Once everything has been reduced to a paste, you can start pounding.

2. 2

   Slowly add the cheeses, about a tablespoon at a time, continuing to pound.

3. 3

   Once the cheeses are fully incorporated, scrape it into a bowl and begin slowly adding the olive oil, stirring constantly.

4. 4

   Transfer any leftovers into a sealable jar, and float a thin layer of oil on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.