To begin, preheat your oven to 175°C (350°F). Spread the pine nuts on a baking sheet and toast them in the oven for 5-7 minutes, or until they are golden and fragrant. Toasting enhances the nutty flavour, but be careful not to burn them. Once toasted, set aside to cool.

While the nuts cool, prepare the basil. Pick the freshest basil leaves, ensuring they are free from bruising. Wash them gently and pat them dry with a clean kitchen towel. It’s essential that the leaves are completely dry to prevent the pesto from becoming too watery.

Peel the garlic cloves and set them aside. Garlic provides the bite in Pesto Genovese, but if you prefer a milder flavour, you can briefly blanch the garlic in boiling water for 30 seconds to soften its intensity.

In a mortar and pestle (the traditional method), add the garlic and a pinch of coarse salt. Pound the garlic until it becomes a smooth paste. If you prefer using a food processor, pulse the garlic and salt together briefly, making sure it’s well blended.

Add the toasted pine nuts to the mortar (or food processor). Pound or pulse them into the garlic mixture until they are finely ground but still have some texture. The pine nuts add a creamy richness to the pesto, so take care not to over-process them if using a food processor.

Gradually add the basil leaves to the mortar, pounding them gently in a circular motion to break them down and release their oils. If using a food processor, pulse the basil in small batches to avoid over-blending. The goal is to keep the pesto slightly coarse and not completely smooth, which preserves the fresh, vibrant texture of the sauce.

Once the basil is well incorporated, stir in the grated Parmigiano-Reggiano and Pecorino Romano cheeses. Slowly drizzle in the olive oil while continuing to mix. If using a mortar and pestle, this part requires patience—slowly blending the oil in ensures an emulsified, creamy pesto. For a food processor, use the lowest speed while drizzling the oil. Season with salt to taste, but remember that the cheeses already add saltiness.

To serve, toss the Pesto Genovese with your choice of pasta (trofie or linguine work beautifully) or spread it on fresh bread as part of an appetizer. Pesto is best used fresh but can be stored in an airtight container in the refrigerator for up to 3 days. To preserve its bright green colour, drizzle a thin layer of olive oil over the top before storing. Garnish with extra Parmigiano-Reggiano or a few fresh basil leaves for added flavour and presentation.