Linguini al Pesto Genovese

Wash and dry the basil well with a tea towel. In a pestle and mortar bruise the basil and salt to a paste (do not bash the leaves, instead, make a continuous circular motion with the pestle). Add the garlic and, when smooth, add the pine nuts. Keep mashing everything to a paste, and finally add the grated cheeses. Once the mixture becomes very dense, add the oil, a little at a time. The paste will keep for several days if stored in the refrigerator, covered with a layer of olive oil. Before serving, cook the pasta in salted boiling water until al dente. When it’s ready, mix some of the pasta water with the basil paste to dilute and give it a creamy texture. Drain the pasta and mix in the sauce.