Basil Pesto

Makes 2 cups

2 cups (packed) fresh basil leaves, rinsed and patted dry
2 large cloves garlic
1 cup extra virgin olive oil
1/2 cup pine nuts
6 Tbsp. freshly grated Parmesan cheese
6 Tbsp. freshly grated Pecorino Romano cheese

Combine the basil, garlic oil & pine nuts in a food processor or blender, and blend to form a smooth paste.

Stir in the cheeses. The sauce will keep, covered tightly, for several day s in the refrigerator.

If you plan to freeze it, don’t add the cheese until you thaw it out to use it later on.

From The Hay Day Country Market Cookbook