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2 c. fresh basil leaves,
washed and patted dry
4 good sized garlic cloves,
peeled and chopped
1 c. shelled walnuts
1 c. freshly grated Parmesan
1/4 c. freshly grated Romano
salt and pepper to taste

Combine basil, garlic and walnuts in a bowl of a food
processor or halve the recipe and use a blender and chop.
Leave motor running and add olive oil in a slow steady stream.
Shut the motor off; add cheeses, a big pinch of salt and a
liberal amount of pepper. Process briefly to combine then
scrape out into a bowl and cover until ready to use. Two cups,
enough to sauce 2 pounds pasta.

1 lb. linguine or thick narrow
noodle such as fettucine (I
like to use freshly made
pasta from Woodside Deli)
4 qt. water
1/4 c. cream
1 c. pesto sauce from above
pepper (optional)
freshly grated Parmesan or
Romano cheese (optional)
Cook pasta. Stir 2 tablespoons hot pasta water and the
cream into the pesto sauce. Drain pasta and return it to the
hot pan. Stir in pesto and toss well to combine. Serve
immediately on warm plates. Pepper and top with cheese if
desired. Serves 6 to 8 moderate first course portions or 4
generous main course portions.

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