Pesto

1/4 cup plus 1 tablespoon olive oil
2 tablespoons pine nuts (pignolias)
1 cup tightly packed fresh basil leaves,
    rinsed, drained, and stemmed
2 medium cloves garlic
1/4 teaspoon salt
1/4 cup freshly-grated Parmesan cheese
1 1/2 tablespoons freshly-grated Romano cheese

Heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat. Add pine nuts; saute, stirring and shaking pan constantly until nuts are light brown, 30 to 45 seconds.

Transfer nuts immediately to paper towel-lined plate to drain. Combine pine nuts, basil leaves, garlic, salt and remaining 1/4 cup oil in food processor or blender container. Process until mixture is evenly blended and pieces are very finely chopped. Transfer basil mixture to small bowl. Stir in Parmesan and Romano cheeses. Pesto can be refrigerated, covered with thin layer of olive oil, up to 1 week; or pesto can be frozen for several months. Thaw and bring to room temperature before using.

Toss pesto with hot cooked buttered fettuccine or linguine. It will dress 1/2 to 3/4 pound pasta.