Pesto alla Genovese

1. 1

   In a medium stone mortar, pound the garlic and pinch of salt into a smooth paste with a pestle.

2. 2

   Gradually add the basil leaves, continuing to pound.

3. 3

   Add the pine nuts and both cheeses and pound into a smooth paste.

4. 4

   Add the 6 tablespoons olive oil, drop by drop, grinding the pestle in a circular motion until the pesto is completely amalgamated.

5. 5

   Add more olive oil to adjust the taste or texture as you like.

6. 6

   Season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.