By Mauro Pacella

Original recipe and photo from Graced with Food Cookbook

Ingredients

80g extra virgin olive oil

5 garlic cloves

pinch sea salt

50g pine nuts

50g walnuts

150g pecorino or grana padano cheese

4 sweet basil bunches

400gr pasta of choice (short pasta preferred)

Method:

Using a mortar and pestle, add the ingredients in the following order, mashing each carefully before adding the next: garlic, salt, nuts, oil, basil, and finally cheese.

When pounding the pesto, use gentle circular motions instead of squashing the ingredients together; eventually, the sauce will come together.

Once you reach a cohesive paste, mix it into the freshly cooked pasta. Garnish with extra cheese, some basil leaves, a pinch of salt, and a touch of olive oil.