Pesto alla Genovese

• 3 ozs. good fresh basil.
• 1 oz. parsley.
• 2 ozs.

Clean the leaves of the basil and parsley and leave them in water to keep them fresh. Grate the two cheeses together, mince the leaves of basil and parsley and the pine-nuts together (with the garlic, if you like it), add the cheese slowly so as not to blacken the mixture. The mixture has to be very light. Put it all in a bowl and add the oil, continuing to mix it. Just before using add the but