- ½ teaspoon sea salt
- 1 bunch of fresh basil
- 3 cloves garlic, sliced
- ½ cup pine nuts
- ½ cup Parmigano Reggiano cheese, grated
- 1/3 cup aged Pecorino Toscano cheese, grated
- Start with salt, basil, garlic cloves, pine nuts and a little bit of olive oil. With round, slow and regular motions, press and mash the basil until the pesto reaches a quite homogeneous consistency, but be careful; it still must be quite roughly done. It should be coarse. Keep adding the olive oil; when it’s nice and mixed, add the cheeses last.