INGREDIENTS:
2 cups fresh basil leaves
4 garlic cloves, chopped
1 cup pine nuts, walnuts or pecans, toasted
3/4 cup good-quality olive oil
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/2 cup (2 ounces) freshly grated Romano cheese
Salt and freshly ground pepper to taste
1 pound hot cooked pasta
TO PREPARE:
Process the basil, garlic and pine nuts in a food processor fitted with a steel blade or in batches in a blender until finely chopped. Add the olive oil gradually, processing constantly until incorporated. Add the Parmesan cheese, Romano cheese, salt and a generous grinding of pepper and process just until combined. Spoon approximately 1/2 to 3/4 cup of the pesto over hot cooked pasta on a serving platter. Store the leftovers, covered. in the refrigerator.
