There are no eggs in this recipe, reflecting the egg scarcity during the First World War.
2 cups fresh basil leaves
3 cloves garlic
1/2 cup pine nuts
3/4 cup freshly grated hard cheese, Parmesan or Pecorino, or a combination of both
1/2 cup olive oil
Kosher salt to taste
Combine all the ingredients except the oil and cheeses in a food processor. Pulse until the pesto is blended into a slightly coarse paste. Transfer to a bowl and stir in the oil and cheeses.
To serve with pasta, you can toss the cooked pasta directly with the pesto. Or, if you want to thin out the pesto sauce a little, add a spoonful or two of the hot pasta water to the pesto, then toss with cooked pasta or gnocchi and serve right away.
Credits: The Spruce - By Danilo Alfaro