Spaghetti al pesto (pasta with basil)

1. Pound the basil leaves washed with garlic and basil in a mortar, add the pine nuts, a few tablespoons of olive oil, parmesan, pecorino cheese and add oil until you have a sort of pesto fluid.
Cook the pasta al dente and drain. Put half of the dough in a bowl and toss with the sauce and and freshly ground pepper.
Complete with pine nuts and parmesan cheese and serve.