|Fettuccine/Other pasta of your choice||1 Pound (500 Gram)|
|Garlic and basil pesto||1⁄4 Ounce|
|Fresh basil||1 1⁄4 Bunch (125 gm) (Or 1 Large Bunch)|
|Fresh parsley||1⁄2 Bunch (50 gm)|
|Grated parmesan cheese/Romano cheese||2 Ounce (60 Gram)|
|Pine nuts/Almonds||1 Ounce (30 Gram)|
|Garlic cloves||2 Large, quartered|
|Freshly ground black pepper||To Taste|
|Olive oil||3 Fluid Ounce (1/3 Cup Or 90 Milliliter)|
1. To make pesto, place basil leaves, parsley, Parmesan or Romano cheese, pine nuts or almonds, garlic and black pepper to taste in a food processor or blender and process to finely chop. With machine running, slowly add oil and continue processing to make a smooth paste.
2. Cook pasta in boiling water in a large saucepan following packet directions. Drain and divide between serving bowls, top with pesto, toss to combine and serve immediately.