Spaghetti with Pesto

For the spaghetti with pesto, first rinse the basil and drain. Pluck off the leaves and dry them. Remove the peel from the garlic cloves.

Put the basil leaves with the garlic and the pine nuts in a hand mixer or in an electric chopper. Blend everything into a creamy mixture and pour into a suitable bowl.

Stir in the pecorino or parmesan cheese. Fold in the olive oil drop by drop, always as much as is absorbed by the ingredients. It should all combine to form a creamy sauce. Later, season heartily with salt and pepper.

Bring plenty of salted water to the boil, cook the spaghetti in it for about 8 minutes until al dente. Remove about 3 tablespoons of the hot pasta water and stir into the sauce. Drain the spaghetti and mix with the pesto in a heated baking dish. Serve the spaghetti with the pesto immediately.

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