Spaghetti with Parsley and Basil Pesto

Ingredients:
1 cup of firmly packed fresh Basil leaves
1 cup of firmly packed fresh flat-leaf Parsley leaves
375g of Spaghetti
2 tablespoons of toasted Pine Nuts
2 cloves of garlic, quartered
2 tablespoons of finley grated Pecorino Cheese
125ml Olive Oil

Method:
1. Blend Cheese, Nuts, Garlic and Herbs in a blender.
2. With the motor running, add the Oil in a steady stream.
3. Meanwhile cook the pasta in a large saucepan with boiling saucepan until soft and tender.
4. Combine the Pasta and Pesto in a pan and serve with a basil leaf..