"ULTIMATE" PESTO

1 cup very firmly packed fresh basil leaves
2 tablespoons pine nuts
2 tablespoons minced fresh garlic
6 tablespoons Ligurian or Provencal olive oil
2 teaspoons firmly packed Parmigiano-Reggiano
2 teaspoons firmly packed pecorino Romano
sea salt to taste

In the bowl of a food processor combine the basil with the pine nuts and garlic. Process quickly to form a coarse, grainy paste. With the motor running, add the olive oil over the course of 5 seconds. Remove the sauce from the bowl into another bowl and add the cheeses. Mix well. Add more oil if it seems to thick. There should be some oil glistening around the edges. Season to tast with salt.

Chef's tip: Use the freshest basil you can find; the smaller leaf, bush basil is very good, not a hint of bitterness!

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