Pesto alla Genovese
Ingredients
- 2 large cloves garlic
- Kosher salt to taste
- 2 bunches Genoese (small-leaved) basil, about 36 leaves per bunch, or any available small-leaved green basil
- 7 tablespoons pine nuts, lightly toasted
- ¼ cup grated pecorino cheese, preferably Sardinian
- ¼ cup grated Parmigiano-Reggiano cheese
- 6 tablespoons olive oil, preferably Ligurian extra-virgin, plus more as needed
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