Pesto alla Genovese | What Dad Cooked

Ingredients

• 400g trofie by Barilla, or any other pasta shape
• 70g Genovese basil – or other normal fresh basil, preferably a pot of growing basil
• 1/2 – 1 normal sized Italian garlic clove – or other garlic
• 50g Italian pine nuts – or pine nuts from another country
• 80ml Ligurian virgin olive oil, or other virgin olive oil
• 60g Parmesan Reggiano – or Parmesan or Grana Pradano
• 40g pecorino Sardo or Romano – or extra Parmesan
• Good pinch salt
• Pepper