Just pull off the clean leaves from 1 large bunch of basil, do not wash. Lightly toast 2 tablespoons of pine nuts in a pan. Roughly chop 3 cloves of garlic. Grind these three ingredients in a mortar with a pinch of salt to a paste or puree them finely in a blender. Pour into a bowl, stir in alternately tablespoons of olive oil and freshly grated cheese until a creamy cream is formed.
Bring 2 - 3 liters of salted water to the boil in a large saucepan and cook the linguine al dente in it. Stir 3 - 4 tablespoons of hot pasta water into the pesto.
Drain the linguine and mix with ¾ the sauce in a preheated bowl. Finally pour the rest of the pesto over the top and serve immediately.
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