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 (1 lb) 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 (1 cup) . Almonds (4 Tbsp) , Shelled Pistachios (4 Tbsp) , Pine Nuts (4 Tbsp) , Walnuts (4 Tbsp) , Hazelnuts (4 Tbsp) , Garlic (3 cloves) , Fresh Parsley (4 Tbsp) , Pecorino Romano Cheese (4 Tbsp) , Parmesan Cheese (4 Tbsp) , 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 (1/2 cup) 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.