|Ingredients for 4||Quantity|
Clean the basil leaves with a soft cloth, without wetting them. Alternatively, wash them but let them dry perfectly: this step should be done gently, because if the leaves crumble or break they will be blackened and will make the taste of pesto bitter. Use a marble mortar and a wooden pestle, with which you will first simmer the two peeled garlic cloves and a few grains of salt.
Then add the basil leaves and the remaining salt, and with circular movements continue to pound: you will see that from the basil will come out a vivid green liquid, this is the time to put the pine nuts.
Finally, continuing to mix, add the grated cheeses and the oil, a little bit at a time.
Fundamental is the time you will dedicate to the preparation: it must be as small as possible, only in this way you will avoid that the basil and the other ingredients oxidize.
A risk in the success is related to the use of the blender, which warms the pesto and makes it bitter; if you do not have mortar and pestle use these tricks: operate at the lowest speed and blend in steps to avoid raising the temperature of the mixture, place the container and the blades of the blender in the refrigerator for an hour before starting to prepare. You can keep the pesto in the refrigerator up to ten days covered with olive oil on the surface. Or you can put it in the freezer and then thaw it at room temperature.