Put a large pot of water on the stove to boil and salt it generously. Once boiling, cook the Fusilli Pasta (1 pound) 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 (1/4 cup), Shelled Pistachios (1/4 cup), Pine Nuts (1/4 cup), Walnut (1/4 cup), Hazelnuts (1/4 cup), Garlic (3 clove), Fresh Parsley (1/4 cup), Pecorino Romano Cheese (1/4 cup), Parmesan Cheese (1/4 cup), 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.
Serve immediately family style with additional grated pecorino romano cheese to sprinkle on top! Enjoy!