Pasta with Pesto alla Genovese

Boil the pasta in plenty of salted water until al dente. Rinse the basil, shake dry and pluck off the leaves. Peel the garlic and chop coarsely.

Toast the pine nuts in a dry frying pan over medium heat until golden brown. Puree the basil, garlic and pine nuts in a food processor puree. Add the olive oil with the food processor running. Add half of the Parmesan and season with salt and pepper.