Pasta al Pesto Genovese

Ingredients

• Linguine400 g
• Basil15 tbsp (60 g)
• Pine Nut30 g
• Parmesan8 tbsp (40 g)
• Pecorino Romano4 tbsp (20 g)
• Garlic6 g
• Extra Virgin Olive Oil98.9 ml
• Salt12.5 pinch (5 g)

Instructions

1. 1

   Boil the linguine

   Cook the linguine in salted boiling water until al dente, reserving a little pasta water before draining.

2. 2

   Toast the pine nuts

   Toast the pine nuts in a dry pan over low heat until lightly golden and fragrant, then let them cool.

3. 3

   Pound the basil

   Blend or pound the basil leaves with the garlic, toasted pine nuts and a pinch of salt into a coarse green paste.

4. 4

   Finish the sauce

   Work in both grated cheeses, then stream in the olive oil to a loose, vivid green sauce. Taste and adjust the salt.

5. 5

   Toss and serve

   Toss the drained pasta with the pesto off the heat, loosening with a splash of pasta water to coat. Serve right away.