Ingredients:

  • 2 cups fresh basil leaves (50g)
  • 1/2 cup extra-virgin olive oil (120ml)
  • 3 tbsp pine nuts (15g)
  • 1/2 cup Parmesan cheese (50g)
  • 2 tbsp Pecorino Romano cheese (15g)
  • 2 cloves garlic (6g)
  • 1/2 tsp sea salt (3g)
  • 1 lb trofie or linguine (450g)
  • 1/2 cup reserved pasta water (120ml)

Instructions:

  1. Lightly toast the pine nuts in a dry pan over medium heat for 2–3 minutes until golden brown. Let them cool completely.
  2. Place the garlic and toasted pine nuts in a food processor and pulse until coarsely chopped.
  3. Add the fresh basil leaves and salt, pulsing in short bursts.
  4. Slowly stream in the olive oil while the processor is running on low.
  5. Stir in the grated Parmesan and Pecorino by hand or with one final short pulse.
  6. Boil the pasta in salted water according to package directions. Reserve 1/2 cup of the starchy pasta water before draining.
  7. Transfer drained pasta to a large mixing bowl. Add the pesto sauce and a splash of reserved pasta water, tossing vigorously until creamy.