Spaghetti with Pesto and Parmesan
Rinse the basil and pat dry.
Place the basil in a food processor with some coarse sea salt (this salt preserves the green color better), and finely chop. Add the pine nuts to the food processor. Gradually mix in the olive oil. It's important to use a mild olive oil.
Pulse the mixture until combined. You don't want to puree the mixture. Add the grated cheeses, and stir until combined. If needed add a little more olive oil, if too thick.
Cook the spaghetti in boiling salted water until al dente. Drain the spaghetti, reserving some of the pasta water. Mix the spaghetti with the pesto, then mix in 3-4 tablespoons of cooking water. Arrange the spaghetti on plates, sprinkle with parmesan cheese, and serve immediately.