36 fresh basil leaves

a tablespoon of Sardinian pecorino cheese

a tablespoon of Parmesan cheese

a handful of pine nuts, toasted in the oven

garlic

salt

extra-virgin olive oil

Preparation

When you prepare pesto one of the most important thing is the mortar, which must be of marble, and the wooden pestle.

Wash delicately the basil leaves and drain them, without crushing them. Put them in the mortar, add the pine nuts, a garlic clove and a pinch of salt. Start rubbing, crushing the ingredients against the sides of the mortar without pounding them.

Add gradually the two types of cheese, whose quantity can vary depending on your taste. When the mixture is bright green pour it into a bowl, and add slowly half a glass of oil mixing with a wooden spoon. Carry on mixing until the sauce is homogeneous.

When it is time to add it to the pasta (the typical “trenette” are usually used), dilute pesto with a tablespoon of the water with which pasta has been cooked.