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To make Genoese pesto , first remove the basil leaves from the stems and place them in a colander 1 . Rinse quickly under cold running water 2 , then transfer them to a dish towel and dry them by blotting and rubbing gently 3 . Pay attention to the leaves’ concave shape as water can pool in them; the leaves must be nice and dry.
Remove the germ from the garlic cloves and cut them in half 4 , then place in a marble mortar. Work the garlic with a wooden pestle until you get a cream 5 . At this point, add the pine nuts 6 and continue to grind.
Once a paste has formed 7 , add the basil leaves 8 and coarse salt 9 .
Always start with pounding movements, then moving on to circular movements 10 . Make sure you scrape around the inside of the mortar with a spoon to unstick the ingredients; that way, you’ll get an even pesto. Once the consistency is creamy and even, add the pecorino 11 , in chunks, and grind in the same way to incorporate it, then add the Parmigiano Reggiano 12 , doing the same.
When all the ingredients have been reduced to a cream, pour in the oil 13 and circle the pestle around for a couple of more minutes 14 . Your genoese pesto is ready to be used 15 !