Alonti's Pecan Pesto

25 fresh basil leaves
1/2 cup extra virgin olive oil
1/2 cup pecans
4 - 5 fresh garlic cloves
1 teaspoon kosher salt
1 cup Parmesan cheese
2 tablespoons Romano cheese
1 pound of pasta - cooked according to package directions

Wash basil leaves and place into a food processor with the olive oil and garlic. Pulse several times until the garlic begins to break into small pieces. Add kosher salt and pecans and process briefly at medium speed, then add cheese and pulse until the cheese is mixed uniformly through.

Pour pesto over cooked pasta and mix well. If you don’t intend to eat all of the pesto at once, store remaining pesto in an air tight container, it will remain fresh for a couple of days.