Pasta with Basil Sauce (Pesto)

Servings: 1 person
Prep time: 00:10
Cook time: 00:07

Ingredients:
Fresh basil leaves, stems removed 3 large bunches
Trenette or linguine 1 1/2 lbs/750 g
Garlic cloves 5
Pine nuts 1/4 cup/
Coarse salt 1/2 tsp
Olive oil 10 tbs
Freshly grated Pecorino-Romano cheese 1 tbs
Freshly grated Parmesan cheese 3 tbs

Tools:
Mortar and pestle or blender
Colander
Past pot
Chef's knife
Cutting board

Prep:
Rinse and dry the basil leaves. PEEL and coarsely CHOP the garlic.
PLACE the salt, garlic, basil, and pine nuts in a mortar. Mash with a pestle until smooth. Add the cheeses. Slowly add the olive oil, blending it, until it becomes creamy. Alternately, this can be done in a blender.
Bring lightly-salted water to a boil. Cook the pasta "al dente." Drain the pasta, reserving some of the cooking liquid. MIX the pesto sauce into the pasta and add the reserved cooking liquid.