1/4 lb fresh basil leaves
4 spinach leaves
3 sprigs parsley
3 sprigs marjoram
3 cloves garlic
1/2 cup grated Parmesan
3/4 cup grated Pecorino Romano
3 tablespoons butter
1/2 cup olive oil
salt, to taste

Pesto Sauce, Genoa Style (Non-Traditional)

Clean the basil leaves well (do not wash) and remove stems. For the most intense flavor, pick basil on a dry, sunny day around noon, and never after a recent rain.

Pound the clean basil leaves with remaining ingredients using a mortar and pestle until a smooth paste is obtained.

Submitted by: CM