Instructions

1. 1

   Toast the pine nuts in a dry pan over medium heat until pale gold, then let them cool. Set a few aside for serving.

2. 2

   Pick the basil leaves. Crush the garlic with the sea salt in a mortar to a paste, then work in the pine nuts and basil a handful at a time. Alternatively, pulse everything briefly in a food processor so the pesto stays coarse and fragrant.

3. 3

   Stir in the grated parmesan, then work in the olive oil in a thin stream until you have a thick, vividly green pesto.

4. 4

   Cook the linguine in plenty of salted water until al dente, reserving 100 ml of the pasta water first. Drain, then toss with the pesto and a splash of pasta water off the heat until the sauce turns creamy and clings to the strands.

5. 5

   Serve immediately, topped with the reserved pine nuts and a few small basil leaves.