First of all, start with the preparation of pesto alla genovese: pour the peeled the garlic in the pestle with some grains of coarse salt, start crushing and when the garlic will have become a paste, add the basil leaves with a pinch of salt. Crush well until the moment in which the basil leaves will release a shiny green liquid.First of all, start with the preparation of pesto alla genovese: pour the peeled the garlic in the pestle with some grains of coarse salt, start crushing and when the garlic will have become a paste, add the basil leaves with a pinch of salt. Crush well until the moment in which the basil leaves will release a shiny green liquid.

At this point, add the pine nuts and start crushing in order to obtain a cream. Add the Granetta di Vacca step by step which will make everything very creamy. In the end add the extra virgin olive oil, mixing continuously with the pestle.

Mix well all the ingredients in order to obtain a smooth sauce. Then put on the gas a pot full of salted water and when it will have started to boil, let the pasta cook.

Now put the pesto in a large pan and dilute it with some pasta’s cooking water. As soon as the pasta is ready, mix it with the pesto. Mix everything well and your spaghetti are ready to be served with some fresh basil leaves.