1 cup firmly packed and dried basil (1/2 bunch from Molly Stones)
salt
3 tbsp freshly grated parmesan
2 tbsp freshly grated romano
3 tbsp pine nuts
2 cloves garlic
1/2 cup extra virg olive oil
1 1/2 pasta

Blend basil, salt (about 1/2 tsp salt)  process a few secs til chopped.  Add cheese, pine nuts, garlic, & oil.  Process til smooth, leave in blender.

Cook pasta til al dente. Add 1tbsp pasta water, process just to blend.  Combine, and serve.

Note: it took about 20 minutes to wash and de-leaf the basil onto a paper towel.  Dried the leaves in colander on the floor in front of the fan for an hour or so.