Today Wednesday we are going on our culinary trip to Italy, with two exquisite sauces. Pesto sauce and Neapolitan sauce Pesto sauce 350 grams of Basil 100 grams of pine nuts (can be made with peanuts or cashews) 1 teaspoon salt 1/2 teaspoon pepper 100 grams of pecorino cheese 50 grams of Parmesan cheese Olive oil to taste, for me I taste 1 1/2 cup. Wash and drain the basil leaves very well and place with all the dry ingredients in the blender and gradually incorporate the olive oil in the form of a thread, until it has the desired consistency. Neapolitan sauce