Pesto Delicato di Camogli
Without using garlic, traditional Italian pesto from Camogli, Liguria is prepared in a pestle and mortar before being combined with fresh trofie pasta.
Pine nuts should be added to a big mortar and pestle, then crushed for about two minutes until a paste forms.
Crush and grind the basil leaves after adding about a quarter of them until the oil starts to come out and the leaves start to separate.
Add salt and an additional quarter of the basil leaves.
Salt and additional leaves should be crushed and ground.
Once all of the basil leaves have been added and crushed into a paste, continue doing this.
With a wooden spoon, combine the Parmesan and Pecorino cheeses.
Once everything has been thoroughly combined, gradually add the oil to create a creamy paste.