Pesto Sauce

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 2 tablespoons raw pine nuts
• 2 - 3 cloves garlic, peeled
• 1/2 teaspoon salt
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoon grated Romano cheese (preferably Pecarino variety)

Directions

Combine first five ingredients in a blender and puree on high speed. Transfer to a bowl and beat in cheeses by hand. Transfer immediately to an air-tight container and refrigerate. Keeps several weeks in the refrigerator or several months in the freezer.

Note: Fresh pesto tends to turn brown very quickly if exposed to air but the taste is not affected, only the appearance.