Pesto Genovese Pasta

Ingredients

• 400 grams Pasta (Trofi or Spaghetti)
• 2 cups Fresh Basil Leaves
• 3 tablespoons Pine Nuts
• 2 pieces Garlic Cloves
• 0.5 cup Extra Virgin Olive Oil
• 0.5 cup Parmigiano-Reggiano Cheese
• 2 tablespoons Pecorino Romano Cheese
• 1 pinch Sea Salt

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

2. 2

   While the pasta cooks, place the pine nuts and garlic in a food processor and pulse until finely minced.

3. 3

   Add the fresh basil leaves and a pinch of salt; pulse until the basil is chopped.

4. 4

   Slowly drizzle in the olive oil while the processor is running on low speed until a smooth paste forms.

5. 5

   Transfer the mixture to a bowl and stir in the grated cheeses by hand.

6. 6

   Reserve 1/2 cup of pasta cooking water, then drain the pasta.

7. 7

   Toss the pasta with the pesto, adding a splash of the reserved water if needed to reach a creamy consistency. Serve immediately.