Narrow Ribbon Pasta with Pesto

• 1 bunch of basil
• sea salt
• 2 or 3 cloves garlic

Wash the basil, strip off the leaves and tear them in pieces. Pound the peeled garlic cloves with a little salt in the mortar, add the pine kernels and pound again. Put in the basil, pound some more. When all is reduced to a molecular state, add the olive oil and stir in the grated cheese.

Serve with fresh trenette or tagliatelle, cooked al dente.

Variations