Pesto Ala Genovese - cooking recipe

Ingredients

2 c. small basil leaves
1/2 c. pine nuts or walnuts
2 cloves garlic, minced fine
3/4 c. olive oil
6 Tbsp. grated Parmesan cheese
6 Tbsp. grated Pecorino Roman cheese
freshly ground black pepper to taste
1 lb. pasta (your choice)
boiling salted water

Preparation

In a blender or food processor, put basil leaves, nuts and garlic.
Blend until smooth. Add olive oil, a little at a time, pushing down mixture with plastic spatula, as needed.
Add grated cheese and pepper.
Blend to smooth paste.
Heat sauce in double boiler.
Cook pasta al dente, according to package.
Drain and transfer to heated serving dish.
Toss with pesto.