Pesto Genovese With Sweet Basil

• 1 cup olive oil
• 2 garlic cloves
• 3 tablespoons pine nuts
• 1 teaspoon salt
• 1 cup romano cheese
• 2 cups basil leaves
• 14 teaspoon pepper

1. Place olive oil and garlic in a blender and blend until smooth with blades spinning.
2. Remove cap from the blender and add the pine nuts.
3. Blend until smooth then add basil leaves a few at a time.
4. Continue mixing until well blended.
5. Add salt and pepper.
6. On lowest speed, add Romano cheese and blend down.
7. Set aside until needed.
8. Will keep 6 weeks in the refrigerator.

olive oil, garlic, pine nuts, salt, romano cheese, basil, pepper

Taken from www.food.com/recipe/pesto-genovese-with-sweet-basil-406531 (may not work)