Ingredients serve 6 .

3/4 cup fresh basil leaves

4 garlic cloves , peeled

3 tablespoon pine nuts

1/2 tsp salt

5 tablespoon olive oil

1/2 freshly grated parmeasan cheese

4 tablespoon freshly pecorino cheese

ground black pepper

500gr linguine

Method

1. Place the basil n a mortar with the garlic pine nuts , salt and crush to a paste with a pestle . Alternatively place the ingredients in the blender of food processor and process until smooth . Transfer to a bowl
2. Stir in the parmeasan and pecorino cheesees and season with salt and pepper .
3. Bring a large pan of lightly salted water to the boil add the pasta and cook al dente . Just before draining the pasta remove 4 tablespoon of the cooking water and to stir into the pesto sauce.
4. Drain the pasta thoroughly , transfer to a serving bowl add the sauce and toss together . Serve immediately

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