Spaghetti with basil

Clean, rinse and dry the basil, then with chop it with the nut kernels with a mezzaluna and chop very finely (keeping aside some kernels and a few basil leafs for garnishing).Place the chopped mix in a bowl, add the grated pecorino and the whole amount of oil; mix well with a wooden spoon until the ingredients are folded in reaching a creamy consistency.Bring to the boil a pan full of salted water: once bubbling toss the pasta in it and when al dente drain it and mix it with the sauce. Arrange it in a serving dish and serve it garnishing with the whole basil and the kernels kept aside.