2 c. fresh basil leaves
1/2 c. olive oil
2 tbsp. pine nuts
2 cloves garlic, crushed
1 tsp. salt
1/2 c. grated Parmesan cheese
2 tbsp. Romano cheese
Approximately 1/4 c. hot water from boiling pasta

Blend basil, olive oil, nuts, garlic, and salt in blender. Add cheese and blend again.

Boil and drain pasta; reserve some liquid. Turn pasta into dish; add Pesto and enough liquid to cover pasta.