- Clean the basil leaves with a soft cloth without wetting them, Alternatively, wash them but let them dry perfectly
- Use a mortar with which you will first reduce the two peeled garlic cloves and a few grains of salt to a pulp.
- Add the basil leaves and the remaining salt, and with circular movements keep on pounding, when a green liquid will form add the pine nuts.
- Continue to mix and add the grated cheese and oil
- If you have no mortar and pestle, you can use a blender, run at the lowest speed so as not to raise the temperature of the mixture (put the bowl and the blades of the blender in the refrigerator for an hour before starting to prepare the pesto)
- Meanwhile cook the pasta (remembering to salt the water)
Advices:
The leaves should be washed carefully, this step must be done gently, because if the leaves crumple or break they will turn black and make the pesto taste bitter.
Add the oil a little at a time (not to oxidize the basil)
The pesto can be kept in the refrigerator for about ten days covered with olive oil on the surface. Or you can put it in the freezer and then defrost it at room temperature.
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