Pesto - cooking recipe

Ingredients

2 c. fresh basil leaves, thoroughly washed and patted dry
4 large garlic cloves, peeled and chopped
1 c. chopped walnuts
1 c. olive oil (best quality)
1 c. Parmesan cheese, freshly grated (imported)
1/4 c. Romano cheese, freshly grated (imported)
salt to taste

Preparation

Combine basil, garlic and walnuts in the bowl of a food processor or half the recipe and use a blender and chop.
For basil, I use my Sunbeam Oscar, then add to blender with other ingredients.
Leave the motor running and add the olive oil in a slow, steady stream.
Shut the motor off to add the cheese and a big pinch of salt.
Process briefly to combine, then ready to use. Makes 2 cups; enough to sauce 2 pounds of pasta.