Pesto

• 1 cup basil leaves, carefully stemmed, very firmly packed
• 2 tablespoons pine nuts
• 2 teaspoons minced garlic
• 6 tablespoons Ligurian or ProvenHal olive oil
• 2 teaspoons freshly-grated Parmesan cheese, firmly packed
• 2 teaspoons freshly-grated Pecorino Romano cheese, firmly packed

1. Wash and dry basil well.
2. In food processor combine basil, pine nuts and garlic; process briefly to a coarse grainy paste.
3. With motor running, add olive oil in a thin stream.
4. Scrape pesto into a bowl (it will still be fairly grainy).
5. Add cheeses and mix well.
6. Adjust seasoning with salt.
7. If pesto is too thick, add some more olive oil; some oil should appear around edges.

basil, nuts, garlic, ligurian, parmesan cheese, romano cheese

Taken from www.foodnetwork.com/recipes/pesto-recipe1.html (may not work)