YIELD Makes 4 servings (about 3/4 cup pesto sauce)
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|12||ounces uncooked linguine|
|1/4||cup plus 1 tablespoon olive oil, divided|
|2||tablespoons pine nuts|
|1||cup tightly packed fresh basil leaves|
|1/4||cup grated Parmesan cheese|
|1‑1/2||tablespoons grated Romano cheese|
|Additional fresh basil leaves (optional)|
*Pesto sauce can be stored at this point in airtight container; pour thin layer of olive oil over pesto and cover. Refrigerate up to 1 week. Bring to room temperature. Proceed as directed in step 5.
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