Ingredients
2 cups stemmed fresh basil leaves
1 cup Italian parsley sprigs
1/2 cup each grated Parmesan and Romano cheese
1/4 cup pine nuts
1/4 cup walnut pieces
1 clove garlic
3/4 cup olive oil
1 lb linguine
Salt and pepper.
Preparation
Combine all of the ingredients, except the linguine, in a blender or food processor and puree until smooth and thick. Cook the linguine in boiling salted water until al dente. Add a 1/4 cup of the pasta cooking water to the pesto. Drain the pasta, and add to the pesto in a bowl and toss until well coated. Season with salt, if needed, and freshly ground pepper.
