Peel the skin from the garlic cloves, and chop into big chunks.
Using a food processor, pulse the basil, garlic, and nuts several times until finely chopped. Add the salt and olive oil, then pulse until blended. The pesto may be thick, so add more olive oil for a looser consistency.
Lightly toast the pecans and pine nuts in a skillet.
Mix the fettuccine with the sauce and gently fold in the remaining ingredients.