Spaghetti al pesto genovese

The secret of making a real genovese pesto (except for using the freshest ingredients) is to grind the ingredients with a mortar and pestle to get a real authentic taste. Most people use electric mixers nowadays which is still fine  however it is important to not over-mix the ingredients as it will then over-heat the sauce . This is one of the most simple recipes and it doesn't require a lot of ingredients, I used this recipe and have translated it for you:

Recipe:

2 cloves of garlic

100ml extra virgin olive oil

50g of basil leaves

70g freshly grated parmesan cheese

30g of pecorino cheese

15g of pine nuts

a pinch of salt ( I use fleur de sel)

*Start by grinding the garlic cloves with a pinch of salt in the mortar until a creamy like texture is formed

*Add a few basil leaves at a time to the garlic together with a pinch of salt and grind (or as they say in italy pestare) until the bright green essence of the basil has come out

*Add the pine nuts and crush until creamy, at this point you may add the 2 cheeses altering them with the olive oil and grind till the texture is consistent

Et Voilà! Buon appetito!