Genovese Basil Pesto, traditional Italian recipe, is a great sauce for pasta but can be used to marinate fish, meats, and vegetables.
50 g fresh basil leaves
30 g (6 Tbsp) Parmigiano Reggiano, grated
13 g (2 Tbsp) Pecorino Romano, grated
2 small garlic cloves, peeled and deveined
11 g (1 Tbsp) pine nuts
pinch coarse salt
80 ml e.v.o. oil