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.