15 minutes

Fresh basil leaves, 1,7 oz
Olive oil, 1/2 glass
Grated parmigiano reggiano, 6 tbsp
Grated pecorino cheese, 2 tbsp
Garlic, 2 cloves
Pine nuts, 1 tbsp
Coarse sea salt, a few grains


Put the garlic and the salt in the mortar; grind it. Add the basil and with a circular motion from left to right gently grind the leaves. Make sure not to be too rough, you might spoil the essential oils of the basil. Add the pine nuts and keep grinding until you get a nice and creamy sauce. Then add the cheese and eventually, little by little, the olive oil.
This freshly made pesto tastes wonderful with any type of pasta. I personally like it with brown linguine or trofie. Store it in the fridge.

Thanks to: My Little Italian Kitchen