1 c. olive oil
3 tbsp. butter
2 cloves garlic
10 blanched walnuts halves
10 blanched almond halves
1 tbsp. pine nuts
1/2 c. Romano cheese
1/2 c. grated Parmesan cheese
1 c. fresh Italian parsley
2 c. fresh basil leaves, coarsely chopped

Starting with olive oil, place all ingredients in order listed in blender. Blend well. Pour sauce over 1 pound of cooked spaghetti; toss well.