Serves 4

1 *clove of garlic

1,5 Tsp (tablespoon) of *pine nuts

3 large *handfuls of basil leaves

7 grains of sea salt

2 Tsp grated parmesan

1 Tsp grated pecorino

4 Tsp olive oil

500 g *pasta

1 The pesto : *pound the clove of garlic with a *mortar and pestle until  completely *crushed. Add the pine nuts and  pound. Add the salt, and then the basil leaves. *Pour the grated parmesan and pecorino. Pound everything into a *paste.

2 Cook the pasta in *boiling water and serve with the pesto on top.

Tip : never heat the sauce or the *flavour will *disappear…