Step 1 Start by adding water into a large sauce pan. Once the water starts to heat up, add a tea spoon of coarse salt. This raises the boiling point of the water and enables the water to get hotter faster and will later add flavour to the pasta.

Step 2 Whilst the pasta boils, chop the garlic and place it in a mortar. Add salt to the garlic and crush all together until it turns into a paste.

Step 3 Add the basil leaves and some more coarse salt and keep crushing until it all turns into a paste.

Step 4 Add the pine kernels into the mix and crush into the paste.

Step 5 Slowly start adding the grated pecorino and cheese and keep mixing until you get a smooth, creamy sauce. Top with a dash of olive oil.

Step 6 Once the pasta is al dente, drain it and pour into a large bowl and mix with the green garden pesto.

Step 7 Top with some grated parmesan and you’re ready to go!