For the Pesto alla Genovese, first rinse the basil and shake dry. Roughly pluck the leaves. Finely chop the pine nuts, both cheeses and garlic in a hand mixer or mortar. Add the basil, salt and oil and mix well.
The Pesto alla Genovese is best served with pasta.
Preparation Tip:
Use high quality olive oil for the Pesto alla Genovese for an extra fine taste!