| Cleanse and rinse the basil, it must be soft and very fresh |
 | Add extra virgin olive oil, garlic and the pine nuts and pestle (or chop) until a cream, dense but not oily | 
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| If you want to preserve the pesto Genovese for some days put it into a box and cover with few extra virgin olive oil. The cheeses must be added just before serving, for avoiding to make the sauce bitter |
| for maintaining vivid the colour and making the pesto Genovese more creamy add 1 tablespoon of the water used for cooking the pasta | 
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