1 pound of gemelli

2-3 cups young fresh basil leaves

½ cup olive oil

6 T. Parmigiano grated

2 T. Pecorino grated

2 cloves garlic

1 T. pine nuts

Salt                      

Wash and pat dry basil.  Crush a clove of garlic in the
mortar and add some basil (30 leaves per clove) and then a sprinkle of
salt.  Use the mortar to tear the basil until it turns into a bright green oily liquid.
Repeat the process until all of the basil and garlic are added.  Add the pine nuts and gently crush them into the mixture.  Next add the cheese.  When the cheese is mixed in, slowly drizzle in the olive oil and mix together.  At this point the pesto is ready to use. Cook the pasta, retaining some of the cooking water.  Drain the pasta and place it in a serving bowl.  Slowly mix in the pesto sauce and a few
tablespoons of cooking water as necessary if it looks dry.  Serve immediately with cheese.