Pesto alla Genovese

4 cups fresh basil leaves, washed and dried thoroughly (pat them dry with a paper towel, if necessary)
4 tablespoons pine nuts
4 medium garlic cloves, peeled and roughly chopped
1/2 teaspoon fine sea salt
1 cup extra-virgin olive oil
1/2 cup grated Parmigiano Reggiano to taste (a Fine grater works very well for this, because it grates the cheese so thin that it melts instantly when it touches the hot pasta or pasta cooking water)
1/2 cup grated Pecorino (Romano or Sardo)

Place the basil, pine nuts, garlic, and salt in a food processor and pulse until pureed into a smooth paste.
Transfer to a small bowl and stir in the olive oil until evenly mixed.
Stir in the cheeses until mixture is homogenous.

Ingredients