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.