Pesto Sauce

• 3 cups basil leaves
• 3 cloves garlic, peeled and crushed
• Coarse salt and freshly ground pepper to taste
• 1/2 cup pignoli nuts
• 4 tablespoons freshly grated Parmasan cheese
• 2 tablespoons freshly grated pecorino Romano cheese
• 1/2 to 3/4 cup olive oil

1. Wash the basil and dry the leaves carefully.
2. Place the leaves in a the bowl of a blender or food processor, along with the remaining ingredients except the olive oil.
3. If you plan to keep the sauce over the winter, do not add cheese at this point but stir it in when you are ready to use it.
4. Add two teaspoons olive oil and blend, scraping down the sides of the blender or food processor with a spatula.
5. Gradually add the remaining oil until the texture is like mayonnaise or creamed butter.
6. Correct seasoning.

basil, garlic, salt, nuts, cheese, freshly grated pecorino, olive oil

Taken from cooking.nytimes.com/recipes/10249 (may not work)