Super Ivy and Catwoman or Batman and Robin (Hood) - Pesto alla genovese and black olives pesto

If you ever tasted pesto, and I mean the real one, you'd never buy it again from the supermarket. That shiny green, that creaminess, can't be imitated by the jar on the shelf of a supermarket. Unless of course it get it shipped directly from Liguria, from Genova.
They say the basil that grows there is different because it gets so much sun it's hard to find somewhere else.
It's probably true.
But we can make something that resembles it, given we've got the right ingredients.
If you happen to have a mortar, well, lucky you, I don't.
A blender will be all right, although it heats the ingredients, unlike the mortar.
But when you buy pesto from a brand that produces jars worldwide, do you really think they have old women beating small mortars?

The official recipe is the following.
Yield: 4-6 servings.

• 50gr of basil leaves (from Genova, not the one in the picture)
• 1/2 glass of extra-virgin olive oil
• 6 spoons of grated Parmigiano Reggiano or Grana Padano
• 2 spoons of grated Pecorino Sardo (avoid Pecorino Romano)
• 2 cloves of garlic
• 1 spoon of pine nuts (or alternatively the same quantity of walnuts)
• coarse salt

If you don't have time to look around for all these ingredients, here's also a quick way to dress your pasta: black olives pesto.

Yield: 4-6 servings

• 150gr of black olives, drained
• 1 clove of garlic
• 30ml of extra-virgin olive oil
• 1 chili pepper

For both of the kinds of pesto, blend with a mixer. Be quick to avoid overheating.
Enjoy!