Classic Pesto Sauce

This elementary cold sauce is one of the foundations of Italian cuisine . There are many recipes for it, but at the World Cup for the preparation of the pesto in a mortar (Pesto World Championship) , which takes place annually in Genoa, is as follows

Ingredients

• 4 bunches fresh green basil (leaves only)
• 30 grams of pine nuts (traditionally replaced with pine nuts)
• 45-60 grams of parmesan cheese,
• 20-40 grams of pecorino sardo cheese,
• 1-2 cloves of garlic
• 10 grams of salt ,
• 60-80 milliliters of extra virgin olive oil.

Directions

1. Wash the basil leaves in cold water, then gently pat dry with a paper towel.
2. Grate the cheese on a fine grater.
3. Put nuts and peeled garlic in a mortar, then take a pestle and use it to crush the nuts and garlic in a circular motion into a homogeneous paste.
4. Add a pinch of salt and then fill the mortar with the basil leaves without tamping them. Rub them in a circular motion along the sides and bottom of the mortar while stirring in the hazelnut-garlic mixture. Repeat the process until the leaves run out.