My Favorite Pesto Recipe

• 2 cups of firmly packed basil leaves, washed and dried
• 3 garlic cloves
• 1/2 cup pine nuts
• 3/4 cup freshly grated parmesan cheese
• 1/4 cup freshly grated romano cheese
• 1/2 cup olive oil, plus
• 3 tablespoons olive oil
• 1 lb pasta, I use wheel pasta

1. Combine 2 cups basil leaves, garlic and 1/3 of the pine nuts in a blender or food processor and puree to desired smoothness.
2. Add 1/2 cup Parmesan and the Romano cheese and blend briefly.
3. Pour in 1/2 cup olive oil and mix well.
4. Set aside.
5. Cook pasta in 4 quarts of water until very al dente.
6. Drain and toss in a large bowl with the remaining 3 tablespoons olive oil.
7. Cool to room temperature, occasionally stiring the pasta to coat thoroughly.
8. Mix reserved pesto with pasta.
9. Garnish with the remaining nuts and fresh basil leaves and put the additional cheese in a serving bowl to put on top of pasta if desired.
10. Serve at room temperature.

basil, garlic, pine nuts, freshly grated parmesan cheese, freshly grated romano cheese, olive oil, olive oil, pasta

Taken from www.food.com/recipe/my-favorite-pesto-recipe-105354 (may not work)