Basil Sauce (Pesto Alla Genovese)
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INGREDIENTS Handful of pine nuts Bunch of basil (about 30 leaves) 2 cloves garlic Pinch of salt 1 tablespoon grated Parmesan cheese 1 tablespoon grated Pecorino cheese 1/2 cup olive oil Toast the pine nuts in a hot oven. Using a pestle and morar (preferably marble), pound the basil leaves (not washed but wiped with a cloth) with the toasted pine nuts, garlic and salt. Do not mash the ingredients but try to crush them against the sides of the mortar. Gradually add the 2 cheeses then transfer the paste to a bowl. Blend in the oil a little at a time with a wooden spoon. The resulting mixture should be bright green and not too thick. NOTE - Pesto is most commonly served with pasta dishes, but can also be added to soups, particularly minestrone.