Genoa Pesto

Ingredients

• 50 g fresh basil
• 30 g pine nuts
• 50 g Parmigiano Reggiano
• 20 g Pecorino
• 1 garlic clove
• 100 ml extra virgin olive oil
• salt

Preparation

In a mortar (or mixer), crush the garlic with salt, add the basil and pine nuts. Add the grated cheeses and finally drizzle in the oil until you obtain a cream. Use it to dress pasta or trofie, adding some cooking water.