Pesto Alla Genovese

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1. 1Step 1: Place the garlic and a generous pinch of fine sea salt in a large mortar, and grind against the sides until crushed into a paste.
2. 2Step 2: Add about a quarter of the basil leaves, and grind until broken down. Continue to add the basil a little at a time, breaking down all the leaves before adding more. Add the pine nuts, and grind until crushed.
3. 3Step 3: Add about ½ cup of extra virgin olive oil, and grind until the pesto is creamy. Finally, add both cheeses, and grind until creamy and thoroughly combined.
4. 4Step 4: Season with sea salt to taste, adding any other ingredients as needed.
5. 5Step 5: Enjoy as fresh as possible! Serve with pasta (like trofie, which the Genovesi invented especially for pesto), spread over toasted bread for bruschetta, or simply scoop a spoonful.