Pesto a la Genovese
Ingredients (for 2 jars):
60g pine nuts
50g old parmesan
50g pecorino
4 cloves of garlic
4 bunches of basil
150ml olive oil (plus olive oil for covering in jar)
Preparation:
Roast pine nuts from bottom for 10-12 minutes, until golden brown, on a tray in the preheated oven at 160 degrees Celsius (Gas 2, circulated air 140ºC), on the 2nd lowest tray-level. Let cool on a plate. Grate both cheeses. Chop garlic. Pick basil leaves along with tender stems. Wash carefully 100g of basil leaves and dab dry or spin dry. Blend or mix the cheese, garlic, basil and pine nuts finely in a tall cup or blender. Then add olive oil and stir in. Pour pesto into clean sealable jars, ideally with a funnel, up to half an inch below the brim. Fill to the brim with oil and seal.
