Martha's Pesto

• 12 cup pignoli nut
• 4 garlic cloves
• 1 teaspoon salt
• 12 teaspoon pepper
• 3 -4 cups fresh basil leaves
• 14 lb parmesan cheese
• 14 lb pecorino romano cheese
• 1 12 cups olive oil

1. Toss everything in the blender.
2. Slowly add olive oil until blended but not immulsified.

pignoli nut, garlic, salt, pepper, parmesan cheese, pecorino romano cheese, olive oil

Taken from www.food.com/recipe/marthas-pesto-201307 (may not work)