Recipe: Chianti Pesto

3/4 teaspoon rock salt

1 ounce pine nuts

1 ounce garlic

3 ounces small basil leaves

3/4 ounce grated Pecorino cheese

1 1/4 ounces grated Parmigiano Reggiano (Parmesan) cheese

1/2 cup extra virgin olive oil

Using marble mortar and wooden pestal, mash together rock salt, pine nuts and garlic. Blend in basil to make coarse paste. Gradually add cheeses and oil. Makes 1 cup.