Fresh Basil (chopped)
Raw Garlic (minced)
Extra Virgin Olive Oil
Combine the basil, garlic, walnuts, parmesan, vinegar, and olive oil into a blender and blend generously on the lowest setting.
Continue to cook on low heat. Stir slowly. Chop and/or grind pinenuts. Add them to the mixture.
Continue stirring. Add grated Romano cheese.
Continue cooking on low heat. Add grounded Grana Padano cheese. Slowly fold into the pesto. Stir moderately.
Pesto sauce is almost ready. Allow it to continue to cook on low heat. Make sure that your walnuts and pinenuts are not hard. Stir moderately.
As you continue, check your pasta. Focus on getting your actual pasta ready.
Dinner is ready! Add the pasta to your plate. Add the pesto sauce on top. Finally, garnish with some grated parmesan cheese.