Pesto Alla Genovese

3-4 large handfuls fresh basil (at least 100g)
1 clove garlic, peeled and chopped
sea salt
1 tablespoon pine nuts
2 tablespoons Parmigiano Reggiano, freshly grated
3 tblsps Pecorino Romano, freshly grated
6 tablespoons extra virgin olive oil

Pick the basil leaves from the stalks, discarding any leaves that are bruised or damaged.
Put the garlic, a pinch of salt and some of the torn up basil leaves in a mortar (the rough salt provides some friction needed to grind up the leaves). Use the pestle, adding more leaves to the mortar until they are all ground down.
Add the pine nuts and the two cheeses. Lastly add enough oil to make a thick consistency. Adjust the seasoning if necessary.

Wonderful with drained and hot cooked pasta, just toss well with a fork and spoon.