Spaghetti with Pesto

Bring a large pot of plenty of water to a boil and season it generously with salt.

Add the spaghetti to the boiling salted water and cook until al dente.

Meanwhile, wash the basil, pat it very dry and pick off the leaves.

Toast the pine nuts in a dry pan over medium heat, then let them cool.

Grate the Parmesan and Pecorino finely and peel the garlic.

Purée the basil, pine nuts, grated cheeses and garlic, then slowly drizzle in the olive oil until a creamy consistency forms. Season with salt and black pepper.

Drain the spaghetti, toss them immediately with the pesto and serve at once.