Authentic Italian Basil Pesto

50g basil leaves, 2 cloves of garlic, 15g pine nuts, 30g Pecorino cheese, 70g Parmesan cheese, 100ml Extra Virgin Olive oil, a pinch of coarse salt a pinch of course pepper Modify amounts depending on the quantity of fresh basil leaves you have. For large volume, use a food processor, otherwise just use a stick blender. Just blend everything together and top off with a little olive oil and a few pine nuts.
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