Homemade Pesto alla genovese

My homemade Pesto alla genovese!
To make my pesto I strictly use the mortar that my grandmother gave me (a mortar that is more than 60 years old!) and traditional recipe with my secret weights of the ingredients.
The traditional ingredients of pesto alla genovese are:

1. Fresh basil leaves
2. Garlic
3. Pine nuts (Pisa)
4. Parmesan cheese (Parmigiano-Reggiano DOP)
5. Pecorino cheese (Pecorino DOP Fiore Sardo)
6. Extra virgin olive oil (a great quality Is required)
7. Coarse sea salt.

For making pesto alla genovese, two main types of basil DOP are used:

1. Basilico Genovese DOP small leaves: this is the most authentic and prized variety, grown in Liguria under strict quality standards. It has small, oval, bright green leaves, with a delicate flavor and sweet, aromatic scent, the basilico from Prà (a zone in Genova) it is the most appreciated;

2. Basilico Genovese DOP large leaves : similar to the DOP small leaves variety but the leaves are slightly larger and the most appreciated Is from Albenga another Town in Liguria.

Both types have a delicate taste and unique fragrance, the one with smaller leaves is easier to use in the preparation but I don't have a real preference because they are both very good.

The types of pasta traditionally used with pesto alla genovese are:

• Trofie: A short, twisted pasta from Liguria, ideal for capturing the sauce.
• Trenette: A flat, ribbon-like pasta similar to linguine, commonly paired with pesto (in moovie "Luca" from Pixar you can see this pasta).
  -Gnocchi: Soft potato dumplings that complement the creamy texture of the pesto (in my first photo).
  -Lasagne: Thin sheets of pasta, sometimes layered with pesto in a Ligurian version of lasagne.
  -Croxetti: also known as corzetti, are a traditional Ligurian pasta made from thin, round discs of Croxetti, also known as corzetti, are a traditional Ligurian pasta made from thin, round discs of dough. Each disc is typically stamped with decorative designs or symbols using a wooden mold, giving the pasta its distinctive appearance.

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