Pesto, originally from Liguria, Genoa, is an easy to make and very versatile sauce that not only can be used on the pasta, but on many more dishes, from brushettas to meat dishes
Wash and dry the basil making sure not to damage it. Combine garlic and salt and start crashing them, ideally with a pestle and mortar, then add the pine nuts and continue. When the ingredients resemble to a cream, start adding the basil leaves.
Once the basil is crushed, we add the cheeses and very slowly the extra virgin olive oil, drop by drop.
The pesto can be stored in the fridge for 5/6 days, just add a layer of olive oil on top to cover it, or it can be frozen.
The suggested wine to accompany pasta with pesto genovese is the Pigato Tips:
Vegetable oil is a cheaper alternative to extra virgin olive oil and can be used, however, the flavour won’t be the same
Cheeses needs to be matured to add flavour and balance the recipe, Grana DOP is a cheaper alternative of Parmigiano and the percentage can be changed based on personal taste
Pine nuts can be replaced with walnuts, similar taste
I have come across recipes using roasted pine nuts, it can be done, but by doing that, the pine nuts flavour becomes stronger