Pesto alla genovese

Method

Rinse the basil leaves gently and pat completely dry with kitchen paper, as moisture will darken the pesto. Lightly toast the pine nuts in a dry pan for 2-3 minutes until fragrant, then allow to cool slightly. Using a mortar and pestle, crush the garlic with a pinch of sea salt to form a paste, then add the pine nuts and gently pound until broken but still textured. Add the basil in small batches, gently bruising rather than grinding to preserve its delicate flavour and vibrant green colour. Once the basil is incorporated, add both cheeses and fold gently to combine. Slowly pour in the extra virgin olive oil whilst stirring gently until you reach a loose, spoonable consistency. Taste and adjust seasoning with salt, remembering that the cheeses already contribute saltiness.