Ingredients

• 30g pine nuts
• 1 medium clove garlic, peeled
• 70g basil leaves, preferably Genovese
• 60g finely grated Parmigiano-Reggiano
• 30g finely grated pecorino sardo
• Sea salt
• 80ml extra-virgin olive oil, plus more as needed

Instructions

1. Mortar and pestle to fine paste; pine nuts then garlic
2. Run a knife through basil leafs once or twice. Add basil to pine nuts paste with a pinch of salt. Grind until the basil breaks down completely; 7m-10m.
3. Stir in parmesan

Notes

Splash water and olive oil when combining with freshly cooked pasta

Source: https://cooking.nytimes.com/recipes/1019719-basil-pesto