Genoa Style Pesto ''Pesto alla genovese''

Liguria

Cooking time: None Difficulty: Ingredients, amounts for several people: garlic: 2 cloves basil: 4 bunches grated Parmesan cheese: 2 ½ oz grated Pecorino cheese: 2 ½ oz olive oil: ½ glass pine-nuts: 2 oz

Preparation: Wash well the basil leaves and dry with a soft cloth. Place into a mortar with the garlic cloves, pine kernels and begin to crush with a wooden pestle. Add the grated cheese a little at a time alternating the two types, obtaining a well-blended mixture, at this point pour a thin amount of oil mixing continuously until it is well-blended and creamy. The pesto can be kept in the fridge for some days, covering the surface with a layer of olive oil. At the moment of use dilute it with 2/3 spoonfuls of the water used to cook the pasta. The ideal pasta for this sauce are the "trenette" or the "trofie".