Pesto in a Mortar

A mortar crushes basil instead of chopping it, which gives a creamier, less bitter pesto. Pound a garlic clove with coarse salt into a paste. Add 30 g pine nuts and pound until smooth. Add 50 g of basil leaves a handful at a time, grinding with a circular motion against the sides. Work in 40 g of grated Parmigiano and pecorino, then stir in about 100 ml of mild olive oil. Use it within a day. Loosen it with a spoonful of pasta water when you toss it with trofie or trenette.