Prep the basil: Gently wash and pat completely dry. If using a salad spinner, let the basil sit briefly on a clean dish towel or paper towel to remove any remaining surface moisture before making pesto.

Food Processor Method: Place the basil, olive oil, garlic, pine nuts, and a pinch of salt in a food processor. Blend briefly on medium speed until roughly combined. Add the grated Parmesan and Pecorino, then pulse a few times until a coarse, thick paste forms. Avoid over-processing — the pesto should be slightly textured, not completely smooth.

If needed, add a little more olive oil and pulse again until you reach your preferred consistency. The pesto should be thick, but just barely pourable. Taste and adjust seasoning as needed.

Mortar & Pestle Method (Traditional): Finely crush the garlic and salt in the mortar. Add the pine nuts and continue to grind until smooth. Add the basil leaves gradually, one handful at a time, pounding them into a paste. Stir in the grated cheeses, then drizzle in some olive oil. Continue mixing and pounding until you achieve a fine, smooth, and creamy sauce.

Serving suggestion:Trofie and trenette are the traditional pasta choices in Liguria, but linguine or al dente spaghetti also pair beautifully with this sauce.

Important: Never cook pesto — always stir it into freshly drained, warm pasta off the heat to preserve its vibrant flavour and colour.

Enjoy!