Pasta al Pesto Genovese Tradizionale (Basil Pesto Pasta)

• 18 g Fine sea salt
• 400 g Spaghetti
• 35 g Pine nuts
• 1 clove Garlic
• 60 g Fresh basil
• 50 g Parmesan
• 20 g Pecorino Romano cheese
• 90 ml Extra virgin olive oil
• ½ tsp Black pepper

1. Bring a large pot of water to the boil and season it generously with the fine sea salt. Add the spaghetti and cook until al dente, stirring once or twice.
2. While the pasta cooks, add the pine nuts and garlic to a mortar and crush to a coarse paste. Add the fresh basil a handful at a time with a pinch of salt, grinding until you have a thick, bright green paste.
3. Grate the parmesan and pecorino Romano cheese, then work them into the basil paste. Slowly stir in the extra virgin olive oil until the pesto is creamy and cohesive, then season with the black pepper.
4. Reserve about 150 ml of the pasta cooking water, then drain the spaghetti. Tip the hot pasta into a mixing bowl, add the pesto, and toss, loosening with a splash of the reserved water until glossy and well coated.
5. Taste and adjust with a little more fine sea salt if needed. Serve straight away while the pesto stays fragrant and bright.

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