Giovanna's Five Nut Pesto Sauce

Put a large pot of water on the stove to boil and salt it generously. Once boiling, cook the Fusilli Pasta (455 g) in it until tender, about 8-10 minutes. When it is done, drain it and transfer it to a large, pretty pasta bowl.

Combine the Fresh Basil (20 g) . Almonds (35 g) , Shelled Pistachios (30 g) , Pine Nuts (35 g) , Walnuts (30 g) , Hazelnuts (35 g) , Garlic (3 cloves) , Fresh Parsley (10 g) , Pecorino Romano Cheese (30 g) , Parmesan Cheese (20 g) , Salt (1 pinch) , and Ground Black Pepper (1 pinch) in the bowl of a food processor.

Pulse it all together until it is finely ground, then slowly pour in the Olive Oil (120 mL) it becomes a creamy paste. If it is too thick, pulse in more olive oil until it is to your desired consistency. Thoroughly toss the pasta with the finished pesto sauce.