2 tbsp pine nuts
1 tsp salt
1 garlic clove, peeled
2 bunches fresh basil, leaves picked, thick stems removed (2 packed cups)
6-8 tbsp Olivado Organic olive oil
1⁄4 cup Parmigiano-Reggiano, grated
1⁄4 cup Pecorino, grated
In a large mortar, add the pine nuts, salt, and garlic cloves. Using a large pestle, pound and scrape the ingredients into a very smooth paste, 5–7 minutes.
Add the basil in small amounts, working it into the mixture after each addition, until all the basil has been added and the mixture is smooth and creamy, 15–20 minutes.
Slowly add the oil while stirring with the pestle until emulsified. Add both cheeses and stir with the pestle to incorporate.
Top tip: For a quicker and chunkier style pesto throw all the ingredients in a food processor and whizz up.