Pesto Genovese (Authentic Italian Basil Pesto)

An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.

Ingredients

• 2 cloves garlic, or more to taste
• 2 tablespoons pine nuts
• 1 bunch fresh basil leaves
• 0.5 cup grated Parmigiano-Reggiano cheese
• 1 ½ tablespoons grated pecorino Romano cheese
• 0.5 cup extra-virgin olive oil

Steps

1. Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
2. Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.