Basil Pesto Sauce (Pesto alla genovese)

Ingredients for 600 gr (21.16 oz) of pasta
50 gr (1.76 oz) Fresh Basil leaves
6 Tablespoons Grated Parmigiano or Grana Padano cheese
2 Tablespoons Grated Pecorino cheese
2 Garlic Cloves
1 Tablespoon Pine Nuts
Sea Salt, some grains
½ Glass Extra Virgin Olive Oil

The original Basil pesto genovese style is made in a marble mortar with a wooden pestle, not in a blender; basil leaves and extra virgin olive oil should be made in Liguria under D.O.P certification mark (Protected Destination of Origin). If you use a different variety of basil avoid the one with a mint taste. Make sure that garlic is not pre-peeled or fermented. The preparation of pesto has to be done at room temperature and as quickly as possible to prevent oxidation.

Preparation
Wash the basil leaves in cold water and pat dry with paper towels (don't rub).
Combine garlic cloves (previously peeled) and pine nuts in a mortar and pound them with the big grains of salt. After you're done add the basil leaves, a few at a time
Using the pestle with a light rotary movement, grind ingredients against the wall of the mortar until ground to a paste. The essential oils of basil are found in the little veins of the leaves, and to get the best from them you have to pound gently rotating the pestle, not by squishing the leaves.
When the basil will start to drip a bright green liquid it's time to add the pine nuts.
After the pine nuts add the cheeses and finally pour in the oil, one drop at a time until you obtain a very fine and smooth creamy. Pesto should not be greasy and the amount of oil used must be well absorbed and not floating on top
This sauce can dress all types of pasta, the traditional pasta from Liguria are: trofie, trofiette, trenette