Pesto alla Genovese

wash your basil well in cold water, then dry.

In your food processor add half of the basil leaves, pignoli seeds and olive oil, Pulse for a few seconds. Then add the rest of the basil leaves, garlic, and both cheeses.

pulse for 10-15 seconds, and keep pulsing until everything is emulsified, adding some olive oil if needed.

Taste the pesto and add salt.

this is now ready to add to your favorite pasta, I like to have pesto with trofie.