Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 2/3 cup of the Flag olive oil and process until fully incorporated and smooth. Season with salt and pepper.
Transfer the pesto to a large serving bowl and mix in the cheese.
Pesto pasta sauce over spaghetti squash:
Preheat the oven to 450 degrees F.
Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle. When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Place in large mixing bowl.
Sauté shrimp in garlic (3 toes) and Flag extra virgin olive oil (2 tablespoons) until pink (careful not to overcook)
Add shrimp (discard excess liquid from saute' pan), pesto, Sal & Judy's Pasta Sauce, salt & pepper to taste and toss. Top with a little sauce and fresh cheese.