Pesto Pasta

Ingredients:

50 g fresh basil leaves
1 large clove garlic, crushed
1 level tablespoon pine nuts
6 tablespoons extra virgin olive oil
1 oz (25 g) Pecorino Romano, 

grated salt

Method:

• If you have a blender, put the basil, garlic, pine nuts and olive oil together with some salt in the goblet and blend until you have a smooth purée.
•  Then transfer the purée to a bowl and stir in the grated Pecorino cheese.
• If you don't have a blender, use a large pestle and mortar to pound the basil, garlic and pine nuts to a paste. 
• Slowly add the salt and cheese, 
• then very gradually add the oil until you have obtained a smooth purée.
• Cook 500g pasta until it is soft. 
• Drain & stir through the pesto sauce.