Start by preparing the pesto. Crush the basil with the pestle in a bowl and crush the leaves against the sides of the bowl using a circular motion.
When the basil starts losing its green liquid, stir in the Pecorino Roncione and a pinch of salt. Drizzle in some cold olive oil and continue working the mixing with the pestle to obtain a creamy emulsion. Try to be as quick as possible. Alternatively, if you don’t have a pestle, use a food processor to blend until finely chopped. Bring a pot of salted water to a boil. Cut the testaroli into 3-4 cm squares, then soak them in the boiling water for a few minutes. Once cooked drain them and toss gently with pesto. Top with some grated Pecorino Roncione and serve.
What is needed
pestle or food processor