Giovannas Five Nut Pesto Sauce

• 1/4 cups Almonds
• 1/4 cups Hazelnuts
• 1/4 cups Walnuts
• 1/4 cups Shelled Pistachios
• 1/4 cups Toasted Pine Nuts
• 1 cup Fresh Basil, Packed
• 3 cloves Garlic
• 1/4 cups Fresh Parsley
• 1/4 cups Freshly Grated Parmesan Cheese, Plus Additional For Topping
• 1/4 cups Freshly-grated Pecorino Romano
• Salt And Pepper, to taste
• 1/2 cups Olive Oil
• 1 pound Short Dry Pasta, Like Fusilli
• Additional Olive Oil For Finishing, Optional

1. 1.
2. First, get a large pot of water on the stove and bring it to a boil to cook the pasta.
3. Salt it well until it tastes like the sea.
4. Then, get out the food processor and combine all of the nuts, basil, garlic, parsley, cheeses and seasoning into the food processor bowl.
5. Start the processor to puree everything, while slowly streaming in the olive oil to bring it together into a creamy paste.
6. 2.
7. Taste for seasoning and consistency and adjust seasoning as necessary to get it to your taste.
8. There should still be a little bit of crunch from the nutsits such a fantastic texture!
9. Set it aside.
10. 3.
11. Meanwhile, cook the pasta until it is perfectly al dente, usually about 7-8 minutes (or according to your package instructions for al dente).
12. You dont want it mushy!
13. While it is cooking, reserve 2 cups of the boiling water and set it aside.
14. Drain the pasta then return it to the pot off of the heat.
15. 4.
16. Spoon the five nut pesto sauce over the pasta and pour in the reserved pasta cooking water.
17. If desired, add an additional drizzle of olive oil to finish it off and bring it together.
18. Thats it.
19. Youre ready to serve!
20. Spoon it into bowls and top with additional grated Parmesan.

almonds, hazelnuts, walnuts, pistachios, nuts, fresh basil, garlic, fresh parsley, freshly grated parmesan cheese, freshlygrated pecorino romano, salt, olive oil, pasta, olive oil

Taken from tastykitchen.com/recipes/main-courses/giovannae28099s-five-nut-pesto-sauce/ (may not work)