1/2 cup Pine Nuts 4 Garlic cloves 1 teaspoon Salt 1/2 teaspoon Black Pepper 4 cups Basil Leaves 1/4 pound Parmesan Cheese -- grated 1/4 pound Romano Cheese -- grated 1 1/2 cups Olive Oil
Directions
Grind all ingredients with 1/2 cup of oil in a food processor until finely processed. Add the remaining oil slowly while processing until the mixture forms a smooth paste. Note: I
keep pesto frozen in ice cube trays to use as a last minute "zing" if I am sautéeing anything