Wash and cut the basil. Put it in the cutter, add the previously skinned garlic, pine nuts, and oil, then blend. Add the grated Pecorino Toscano PDO and Parmesan cheese and continue blending, adding some oil if necessary. You have to obtain a homogeneous sauce. Cook the linguine pasta in boiling salted water, drain it and mix it with the pesto sauce. Sprinkle with grated Pecorino Toscano PDO and serve.


1 kg of linguine pasta
30 g of Pecorino Toscano DOP
30 g of Parmesan cheese
400 g of basil
30 g of pine nuts
2 garlic cloves
EVO oil to taste
Salt to taste