Courtesy of Le Tre Sorelle, Positano
2 cloves Garlic
60 g Pine nuts
1 Bunch Fresh Basil, leaves only, not stems
½ cup Extra Virgin Olive Oil
100 g Parmigiano Reggiano, grated
100 g Pecorino, grated
Salt, to taste
400 g Fresine, or other thin long pasta
Prepare the pesto either with a mortar and pestle or in a blender/food processor. First blend together the garlic and pine nuts. Add the washed basil little by little and a bit of olive oil. Next, add the grated cheeses and blend. With the blender on, add the remaining olive oil slowly.
Meanwhile, cook the pasta in boiling salted water until al dente. Add the pasta with the pesto sauce and toss together for a moment to combine, then serve.