Linguine with Pesto

Bring a generous amount of salted water to a boil in a saucepan.

Cook linguine according to package instructions.

Meanwhile, toast the pine nuts in a dry frying pan until golden brown.

Finely grate the Parmesan.

Add the pine nuts and basil to the bowl of a food processor. Peel the garlic cloves and add to the bowl.

Add half the oil and puree everything well. Then add the cheese and blend again briefly.

Add as much of the remaining oil as necessary to form a creamy pesto.

Season well with salt and pepper.

Drain the linguine.

Put the lingine back into the saucepan.