Fresh Pesto - cooking recipe

Ingredients

2 c. fresh basil (tightly packed), gently rinsed and dried
4 to 6 cloves garlic
1/2 c. pine nuts (or walnuts/pecans)
1/2 to 3/4 c. freshly grated Parmesan cheese
2 to 3 Tbsp. freshly grated Romano cheese
2/3 c. olive oil

Preparation

In a food processor, grind basil and garlic.
Add nuts and cheeses, then slowly add the olive oil.
Blend to desired consistency, adding more olive oil if needed.
Spoon into small jars and seal with melted butter.
Yields about 2 cups.
Pesto can also be placed and frozen in ice trays.