Ingredients

• 65g/2 1/2 oz fresh basil leaves

• 3-4 garlic cloves, peeled

• 45ml/3 tbsp pine nuts

• 2.5ml/1/2 tsp salt

• 75ml/5 tbsp extra virgin olive oil

• 50g/2 oz freshly grated Parmesan cheese

• 60ml/4 tbsp freshly grated Pecorino cheese

• salt and ground black pepper

• 500g/1 1/4 lb linguine

Serves 5-6

Method:

1. Place the basil, garlic, pine, salt and olive oil in a food processor or blender and process until smooth.

2. Remove to a bowl. (If desired, the sauce may be frozen at this point, before the cheeses are added.)

3. Add the cheese and stir to combine thoroughly. Season to taste with salt and pepper.

4. Cook the pasta in a large saucepan of rapidly boiling salted water until it is al dente. Just before draining it, take about 60ml/4 tbsp of the cooking water and sir it into the pesto sauce.

5. Drain the pasta and toss with the sauce. Serve at once, with extra cheese if wished.