MY FAVORITE PESTO RECIPE

Steps:

• Combine 2 cups basil leaves, garlic and 1/3 of the pine nuts in a blender or food processor and puree to desired smoothness.
• Add 1/2 cup Parmesan and the Romano cheese and blend briefly.
• Pour in 1/2 cup olive oil and mix well.
• Set aside.
• Cook pasta in 4 quarts of water until very al dente.
• Drain and toss in a large bowl with the remaining 3 tablespoons olive oil.
• Cool to room temperature, occasionally stiring the pasta to coat thoroughly.
• Mix reserved pesto with pasta.
• Garnish with the remaining nuts and fresh basil leaves and put the additional cheese in a serving bowl to put on top of pasta if desired.
• Serve at room temperature.