3 tablespoons pine nuts
2 cups fresh basil leaves, preferably "Picolo Fino"
1 clove garlic
1 pinch sea salt
1/4 cup freshly grated parmigiano
3 tablespoons freshly grated pecorino
10 tablespoons Ligurian extra virgin olive oil
In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil, reserving a little for coating pesto in the jars,beating with a wooden spoon. Store in jars, topped with a very thin coating of extra virgin olive oil to just cover the pesto.
