Pesto Sauce

4 bunches of basil  40 gr Parmesan 20 gr pecorino cheese a handful of pine nuts 2 cloves garlic Salt Ligurian olive oil

Wash and dry with paper towels the small basil leaves. (Be careful not to mash them when you dry them.) While the leaves are drying, chop 2 cloves of garlic with a bit of salt. After chopping garlic and salt, add the basil leaves, pine nuts, Parmesan cheese and pecorino cheese, and mix it all with a mortar and pestle, gradually adding the olive oil. The pesto sauce should not be too liquid.