Pasta alla genovese

Method

Lightly toast the pine nuts in a dry pan until fragrant, then set aside. Roughly chop the garlic and basil, then place in a mortar with the toasted pine nuts and a pinch of sea salt. Pound the mixture using a pestle until you achieve a coarse paste, then gradually drizzle in the olive oil whilst continuing to grind. Stir in the grated cheeses, tasting as you go and adjusting seasoning with salt and pepper. Bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to packet instructions. Reserve a cup of the starchy pasta water before draining. Toss the hot pasta with the pesto, adding splashes of reserved pasta water to loosen the sauce if needed. Divide among serving bowls and finish with a drizzle of extra virgin olive oil.