Pesto - cooking recipe

Ingredients

2 c. fresh basil leaves, washed and patted fry
4 large garlic cloves, peeled and chopped
1 c. shelled walnuts or pine nuts
1 c. best quality olive oil
1 c. fresh grated Parmesan cheese
1/4 c. fresh grated imported Romano cheese
salt and freshly ground pepper to taste

Preparation

Combine the basil, garlic and walnuts in the bowl of a food processor or half the recipe and use a blender to chop.
Leave motor running and add olive oil in a slow, steady stream.
Shut blender off, add cheeses, a big pinch of salt and a liberal grinding of pepper.
Process briefly to combine, then scrape into a bowl and cover until used.
Makes 2 cups, enough for 2 pounds of pasta.