Pesto Genovese - Authentic Style

Today we are teaching you how to make a DELICIOUS PESTO GENOVESE in the authentic style, while in the US!!!! It is going to be AMAZING!!!
You are going to love this show!
Let's cook!
Ingredients:
2 cups fresh "Genovese" basil leaves, packed
1/4 cup pine nuts
2 garlic cloves
1/2 cup grated Parmigiano-Reggiano cheese (DOP)
2 tablespoons grated Pecorino cheese (DOP)
1/2 cup extra-virgin olive oil (DOP)
1/2 lb quality spaghetti
Salt, to taste
Instructions:
Start by washing the basil leaves and patting them dry.
In a dry skillet, toast the pine nuts over medium heat until they are lightly golden.
Stir them frequently to prevent burning. Remove from heat and let them cool.
In a mortar and pestle, crush the garlic cloves with a pinch of salt until you obtain a paste-like consistency.
Add the pine nuts and continue crushing until the mixture forms a coarse paste.
Add the basil leaves in 3 or 4 parts to the mortar. Continue crushing until the leaves slowly incorporated into the paste, and starts becoming almost creamy.
Add the grated Parmigiano-Reggiano mix.
Add Pecorino cheese. Stir well to combine.
Slowly drizzle in the extra-virgin olive oil while stirring the mixture until it reaches a smooth and creamy consistency.
Taste the pesto and add salt if needed. Remember that the cheese is naturally salty, so adjust accordingly.
The Pesto Genovese is now ready to be used. You can toss it with freshly cooked pasta, spread it on bruschetta, or use it as a flavorful sauce in various dishes.
Note: Store any leftover pesto in an airtight container, ensuring that a thin layer of olive oil covers the surface to prevent discoloration.
Cook pasta till al dente (follow package time)
Combine pasta and sauce on a separate pan
Gently combine off the heat
Add 1/4 of pasta water and shake and combine to for a creamy consistency
Serve immediately
Let us know in the comments below what you think and how it came out, after you cooked it.
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