Ponderosa Pesto - cooking recipe

Ingredients

2 c. fresh basil
2 tsp. freshly minced garlic
1 tsp. salt
1/4 c. pine nuts
1 c. olive oil
1/2 c. grated Parmesan cheese (fresh)
2 Tbsp. freshly grated Romano cheese
12 oz. vermicelli, cooked al dente and drained
more freshly grated Parmesan

Preparation

Blend basil, garlic, salt and nuts on high speed until finely chopped.
Add oil slowly.
Add cheeses and blend until smooth (can be frozen before cheese is added). In heated dish, toss warm pasta with pesto mixture.
Sprinkle with Parmesan and serve immediately.