Classic Pesto Sauce - cooking recipe

Ingredients

2 c. fresh basil
1 c. Italian parsley
1/2 c. grated Parmesan cheese
1/2 c. grated Romano cheese
2 Tbsp. pine nuts
1/4 c. blanched almonds
1/4 c. blanched walnut halves
1 garlic clove
3 Tbsp. butter
1/2 c. olive oil

Preparation

Blanch nuts in boiling water to remove skins.
Blend all ingredients in blender or food processor until you have a smooth paste.
Place into a large warm bowl.
Cook pasta al dente.
Fork pasta directly from pot onto paste in bowl.
Toss well.
Add 2 tablespoons hot water from pot and toss again.
Serve in hot soup bowls.