Name: Pesto Gastronomico (Pesto for Tourists)
Yield: Makes about 1 cup/225 ml
Cuisine: Italian
Ingredients: 3 tablespoons/22 g pinoli; 1 tablespoon/7 g unsalted walnuts; 4 tablespoons/30 g fresh, finely grated Parmigiano-Reggiano; 3 to 4 tablespoons/45 to 60 ml Ligurian extravirgin olive oil, preferably fruttato; 1 clove garlic, peeled, with the green heart removed; 1 pinch coarse sea salt; 50 small or 25 large fresh basil leaves, carefully wiped, stems and spines removed; 2 tablespoons/15 g fresh Italian (flat) parsley