PESTO GENOVESE (UNCOOKED COLD PASTA SAUCE)

Suggested pasta shape: linguine or trofie   Ingredients: 80 of basil leaves 150 extra virgin olive oil  50 Parmisan cheese 30 pecorino cheese 1 peeled garlic clove 30 g of pine nuts salt as needed   Preparation:   Gently wash the basil leaves with cold water and dry them carefully. Put them into the food processor machine with garlic, pine nuts and pecorino cheese and parmisan cheese and chop everything. Then add salt and oil and emulsify everything. The sauce is ready!

See recipe.