Pesto alla genovese
grated pecorino cheese
grated parmesan cheese
extra virgin olive oil
Wash the basil leaves and put them in the mortar. Add the chopped garlic, pine nuts and salt and crush together.
When it's well mixed, add the cheese.
Add the oil little by little, mixing all along.
It you think the sauce is too thick, add water (some recipes include half cup of oil and half of water).
Boil the pasta in salted water, when it's al dente take it out and add the pesto.
You can also add fresh cherry tomatoes to your pasta, their sweetness is a nice contrast to the bitterness of the pesto.