2 c. stemmed fresh basil leaves
1 c. Italian parsley sprigs
1/2 c. each grated Parmesan and Romano cheese
1/4 c. pine nuts
1/2 c. walnut pieces
1 clove garlic
3/4 c. olive oil
1 lb. linguine
Salt and pepper

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 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. Serves 4 to 6.