5 c. fresh basil leaves, drained and tightly packed
1/4 c. chopped parsley
3/4 c. olive oil
2 tbsp. finely minced garlic
1/2 c. pine nuts
1 tsp. salt
1/2 c. percorino or Parmesan cheese
Cooked pasta

Add all ingredients to the container of an electric blender and blend, stirring down with a spatula until a smooth paste forms. Toss with pasta and 2 tablespoons of water. Serve. Makes 2 cups of pesto.