Basil seeds

Basil sauce with walnuts
1 bunch of basil
2 cloves of garlic
3 tablespoons walnut kernels, coarsely chopped
Sea salt
40 g pecorino, freshly grated
40 g Parmesan, freshly grated
80 ml olive oil
Wash the basil, shake it dry, remove the stems, and chop the leaves coarsely. Peel the garlic, chop it coarsely, and grind it into a paste with the basil, 2 tablespoons of walnut kernels, and 1 pinch of sea salt in a mortar. Then transfer to a bowl
Mix in the cheese and slowly add the olive oil while stirring until the paste becomes creamy. Mix the pesto with 3 4 tablespoons of the boiling pasta water until smooth, then toss quickly and thoroughly with the pasta. Serve garnished with the remaining walnut kernels.