Creamy Pesto Liguria Style

Liguria is the origin of pesto, so redundant to say "Liguria style". I think 90% of the time, we're not eating pesto Liguria style. Most of the pesto I had was creamy & puree-like rather than chopped/minced. I think key is to use LOTS of cheese in the mixture, including some stracchnio (cream cheese). Both a waitress in Santa Margherita and a chef in FdM told me this, so seems like common practice! Apparently latter helps to bind together ingredients and create the creamy consistency. I tried it once, not sure I agree but worth experimenting.

100 gr young, tender basil from Liguria (leaves only)

100 gr parmesan

100 gr pecorino Romano

100 gr pinoli, from Italy

1 clove garlic

175 ml EVOO

25 gr softened butter

S&P

1. pick basil leaves, don't wash unless you really have to (if you do wash, let them dry naturally on a cloth)
2. crush garlic to paste with salt
3. put cheeses, basil, garlic into food processor and work until fine paste, then add pine nuts and continue to zap until quite fine but leave some texture from pine nuts (knock yourself out if you want to use mortar and pestle)
4. add EVOO and butter, S&P
5. let stand a few minutes before you season further
6. when storing, poor a coat of EVOO over to preserve freshness