Pesto recipe

This is a really good pesto recipe to use some of the bumper crop of basil you have right now.

Pesto

1# spaghetti or linguine (cooked save a few tablespoons of water)

36 basil leaves (min 6 per person)

3 cloves of garlic

5 oz pine nuts (can also use walnuts, almonds, or pistachios)

4 oz (1 ¼ C) fresh grated mixed pecorino romano & parmesan

7 oz good quality olive oil

Salt & pepper to tast

Wash and dry basil leaves. Place in food processor with garlic. Turn on machine and gradually add nuts, cheeses, and oil.  Add salt and pepper.  Do not cook pesto but do add some of the pasta water to thin it out a bit.  Stir into cooked pasta and enjoy.