Basil Pesto from Liguria

Makes 1 1/2 to 2 cups
2 packed cup0s whole, tender young basil leaves
1/4 cup pine nuts
1 teaspoon sea salt, plus more to taste
1/2 cup extra-virgin olive oil, or more to taste
1/2 cup freshly grated parmigiano-reggiano, plus more to taste
1/2 cup freshly grated pecorino sardo or pecorino toscano
2 plump garlic cloves, crushed and minced

Working delicately, rinse and thoroughly dry the basil leaves and set aside.  In the bowl of the food processor, combine the rinsed and dried basil, the pine nuts, and salt.  Pulse until the mixture is coarse and grainy.  With the motor running, add the oil in a slow, steady stream.  Add the parmigiano and pecorino, processing just enough to mix well.  If the sauce is too dry, add a little more oil; if it's too liquid, stir in a little more cheese and/or pine nuts.  Finally, add the garlic and process briefly, just to mix.  Taste and add more cheese or salt, if desired.

BRUSCHETTA WITH TOMATOES AND BASIL

Brush sliced Italian bread with olive oil.  Bake until lightly browned.  Smear the tops with basil pesto.  Pile on diced tomatoes, more dollops of pesto, grated parmigiano-reggiano cheese and sliced fresh basil leaves.


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