Spaghetti With Unplugged Pesto

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2 cups (loosely packed) small fresh basil leaves

Leaves from 1 small sprig of marjoram

4 flat-leaf parsley leaves

1 tender spinach leaf, stemmed

1/4 teaspoon coarse sea salt

2 medium garlic cloves, lightly crushed

1/3 cup freshly grated Parmesan cheese plus more for the table

3 tablespoons freshly grated Pecorino Romano cheese plus more for the table

About 1/2 cup extra-virgin olive oil

1 pound spaghetti or spaghettini

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