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.
