Wash and drain carefully the basil leaves. Shell the pine nuts and peel a clove of garlic .
In a mixer put together the basil leaves, the clove of garlic , the grated cheeses, the pine nuts, the extra virgin olive oil and a pinch of salt.
Whizz well until mixture is creamy and smooth. Set aside.
Boil Linguine in plenty of boiling water. We recommend using 1 litre of water for every 100 g of pasta.
Before draining, remember to set aside a spoonful of pasta water to better toss and stir pasta and sauce.
Drain the pasta al dente, stir in a bowl with the pesto and serve.