Pesto Sauce - cooking recipe

Ingredients

4 1/2 cups packed basil leaves, stems removed
1 cup packed fresh parsley leaves
3 tablespoons pine nuts, toasted
3 cloves garlic, crushed
1/2 teaspoon salt
1/2 cup olive oil
3 tablespoons freshly grated parmigiano-reggiano cheese
3 tablespoons freshly grated pecorino romano cheese

Preparation

Puree basil, parsley, pine nuts, garlic and salt in food processor until combined; with machine running, add olive oil in steady stream and process until it emulsifies.
Remove into a bowl and fold in cheeses.
Can be frozen.