This recipe was taken from an ad by Bertolli Olive Oil.

Ingredients:

1 lb cooked fettucine
2/3 cup pine nuts
1/4 cup pure olive oil
2 cloves garlic, minced
2/3 cup extra virgin olive oil
3 cups fresh basil, stems removed, washed, dried and packed firm
1/4 cup Parmesan or Romano cheese
1 tsp salt, or to taste

Place nuts, garlic, pure olive oil and basil leaves in food processor or blender; process until evenly pureed, about 15 seconds. Transfer the mixture to a large bowl. Slowly stir in the cheese, salt and extra virgin olive oil. The pesto may then be stored in a sterile, air-tight container, until needed.

Prepare the fettucine as directed. Drain the pasta then transfer to a large bowl and toss with the prepared pesto.