Rounds and rounds of testing have led us to the perfect ratio, ingredients, and method for pesto that tastes like it came from the Ligurian hills of Italy.
3 ounces basil leaves , washed with water still clinging to the leaves3/4 cup mildly flavored extra-virgin olive oilAdd pine nuts and continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky, beige paste forms.
Add basil leaves, a handful at a time, and pound and grind against the walls of the mortar. Continue until all basil leaves have been crushed to fine bits.Add both cheeses, then slowly drizzle in olive oil, working it into the pesto with the pestle until a fairly smooth, creamy, emulsified, sauce forms. Add more oil, if desired.
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