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Pesto Genovese (Authentic talian Basil Pesto)
2 cloves garlic, or more to taste
2 tablespoons pine nuts
1 bunch fresh basil leaves
1/2 cup grated Parmigiano-Reggiano cheese
1 1/2 tablespoons grated pecorino Romano cheese
1/2 cup extra-virgin olive oil
Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
Pesto Genovese (Authentic talian Basil Pesto), recipe
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