Title: Pesto
Categories: Italian Sauce
Yield: 1 Servings

1 1/2	c	Packed fresh basil leaves
3		Cloves garlic; peeled
1	tb	Romano; grated
2	tb	Parmesan; grated
1/2	c	Olive oil
1/4	c	Pine nuts
		Salt to taste
		Pepper to taste
		More olive oil (for storage purposes)

In a food processor, combine the basil and garlic and process to a coarse puree. Add the cheese and process to blend. With the motor running, add the olive oil in a thin steady stream through the feed tube. Add the pine nuts and blend the mixture until smooth. Season with salt and pepper if you wish.

To store, transfer to a jar and pour a thin layer of olive oil over the top to preserve the pesto. Keep refrigerated.

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