Pesto

• 1 cup loosely packed fresh basil leaf
• 1 garlic clove, peeled
• 1 tablespoon pine nuts (Pignola)
• 14 cup olive oil
• 14 teaspoon salt
• 13 cup grated parmesan cheese
• 1 tablespoon grated pecorino romano cheese

1. Combine basil, garlic, pine nuts, oil, and salt in a food processor or blender.
2. Process until smooth.
3. Stir in the Parmesan and Romano cheeses.
4. This can be made ahead frozen.

basil leaf, garlic, pine nuts, olive oil, salt, parmesan cheese, pecorino romano cheese

Taken from www.food.com/recipe/pesto-323444 (may not work)