BocelliOnline

[Milano girl]

This is the way my mother and grandmother and great grandmother have made this. Pesto means 'i pound on' or 'i step on.' True pesto is made by pounding and mashing the basil leaves. This makes enough sauce for two servings. Use only fresh ingredients, not dried or powdered.

2 bunches of fresh basil leaves
3 tbs. pine nuts
1 tbs. pecorino cheese
1 tbs. parmesan cheese
2 cups olive oil
2 cloves minced garlic
salt
butter

Immerse basil leaves in boiling water for one minute. Wash and dry the leaves and shred them by hand. Put the leaves and pine nuts into a mortar and pound with a pestle until it makes a paste. Add cheeses slowly, alternating with oil, giving time for the cheese to absorb the oil. Add salt and garlic to taste. Use a little of the boiled water used to cook the pasta into the paste to make it creamy, alternating with butter.

Serve on freshly boiled and drained pasta and sprinkle with asiago or parmesan cheese.