Basil Pesto Sauce
makes about 1 cup
4 cups lightly-packed basil leaves, rinsed and patted dry
4 cloves garlic, minced
2/3 cup pine nuts
1/2 cup freshly grated romano cheese
1/2 cup freshly grated parmesan cheese
1/2 - 3/4 cup olive oil
freshly ground black pepper
fine sea salt
1. Toast the pine nuts in a skillet over medium heat for 1-2 minutes. Stir frequently and remove from the heat as soon as the pine nuts become fragrant.
2. Place the basil, garlic, and pine nuts in the bowl of a food processor. Pulse to combine the ingredients.
3. Add in the cheeses. Pulse to combine. Use a rubber spatula to scrape down the sides if necessary.
4. Add the olive oil in a slow stream while the food processor is on. Continue adding the olive oil until the pesto reaches a smooth consistency.
5. Season with salt and pepper to taste.
6. Store any leftover pesto in tightly-covered container in the fridge. If the pesto is a bit dry, pour a layer of olive oil over the top of it prior to refrigerating to prevent the pesto from turning brown.