Ingredients:
- 12 oz./350 g fresh trofie
- 2 Tbsp./30 g grana cheese
- 4 tsp./20 g grated pecorino sardo cheese
- 1 Tbsp./12 g pine nuts
- 20-25 basil leaves
- Trofie Pasta or spaghetti
- garlic
- Allumbra olive oil
- cooking salt
Steps:
1. Wash and dry the basil leaves. With a mortar and pestle crush some of the leaves, then gradually add more, and keep crushing – they're easier to crush this way instead of all at once.
2. Add the pine nuts a little at a time, then the slices of garlic and a pinch of cooking salt. Mash the ingredients until smooth.
3. Add the cheese and mix well.
4. Drizzle 1½ oz./40 g of oil into it as you crush until uniform and compact. Cook the pasta in plenty of salted water. Dilute the pesto with a bit of the cooking water to make it creamier, then drain the pasta and add the sauce. Garnish with some whole basil leaves and freshly grated cheese.