Pesto

Ingredients:
2 cups tightly packed fresh basil leaves
1/2 cup extra-virgin olive oil
3 tablespoons pine nuts (walnuts may also be used)
2 garlic cloves, peeled
pinch of salt
1/2 cup freshly grated paremsan
2 tablespoons freshly grated Romano cheese
3 tablespoons butter at room temperature

Directions:
1. If your basil leaves are noticeably dirty, wash them in cold water and pat dry. Otherwise, simple rub off any surface dirt or dust.
2. Put basil, olive oil, pine nuts, garlic, and an ample pinch of salt in the food processor and process until creamy.
3. Transfer to a bowl and stir in the grated cheeses. Then mix in the softened butter. Serve on pasta or vegetables.

*Make extra, as this keeps well and is a great addition to soups,on bread or pasta as a quick meatless meal.

*Adapted from Essentials of Italian Cooking