Original recipe with Italian tasty!
3.5 oz (100 g) sweet basil leaves
• 2 cloves of garlic
• ¼ cup (35 g) pine nuts
• 6 tbsp (40 g) Parmigiano Reggiano
• 2 tbsp (15 g) Pecorino
• 8.5 tbsp (125 ml) extra virgin olive oil
• 1/3 tsp coarse salt
Peel the garlic cloves and pour them into a mortar along with pine nuts until obtaining a consistent paste. Then add basil leaves, and coarse salt, and 3 tbsp of olive oil. Keep working with the pestle, adding a little at time all the basil leaves and olive oil until the pesto is smooth and consistent.