Classic Ligurian Basil Pesto

1. Pound Garlic

Take the garlic cloves and place them in a marble mortar. Using a wooden pestle, pound the garlic until it forms a smooth paste. This will be the flavorful base of your pesto. The garlic should be completely mashed to release its full aroma and flavor.

2. Add Pine Nuts

Next, add the pine nuts to the garlic paste. Crush and grind the pine nuts with the pestle until they turn into a slightly chunky, beige paste. The oils from the pine nuts will help to create a rich foundation for the pesto.

3. Add Basil Leaves and Salt

Now, take the basil leaves, which should still have some water clinging to them from washing, and add them to the mortar. Sprinkle a pinch of coarse sea salt over the basil leaves with each handful you add. The salt acts as an abrasive, helping to break down the basil. Pound and grind the leaves until they are finely crushed and fully blended into the paste. This step is crucial as it ensures the basil's vibrant flavor is evenly distributed throughout the pesto.

4. Incorporate Cheese and Oil

Once the basil is fully incorporated, add the grated Parmigiano Reggiano and Pecorino Fiore Sardo to the mixture. Begin drizzling in the extra-virgin olive oil slowly, working it into the sauce with the pestle. Continue to mix until the cheese and oil create a smooth and creamy emulsion. The finished pesto should have a luscious, velvety texture.