Spaghetti with Pesto Verde

Cook spaghetti in a pot of plenty of salted water until al dente.

Toast pine nuts in a dry skillet and let cool. Rinse basil, shake dry, pluck off leaves, put some aside for garnish and chop remaining. Peel garlic and chop. Mix garlic in a bowl with basil, pine nuts, pecorino and some oil and salt and puree with an immersion blender. Add olive oil in a thin stream to puree until a thick pesto forms and season with salt.