Ingredients:

2 bunches fresh basil

1 bunch fresh parsley

4 (or more) cloves garlic

8-10 chopped walnuts (or 1/4 cup walnuts)

1/3-1/4 cup olive oil

1/2 cup shredded parmaggiano reggiano cheese

1/4 cup shredded romano cheese

1/2 stick butter (no margarine allowed!!)

salt to taste

In blender or food processor, blend basil & parsely leaves (no stems), garlic, walnuts, olive oil & salt.

In a seperate bowl mix cheeses & butter thoroughly.

Add pesto to dairy & mix well. Taste for salt.

Toss with al dente linguine or penne.

Sauce may be refrigerated or frozen. Add a tsp. boiling water to frozen sauce to revitalize!