Makes 2 cups
• 4 oz fresh basil leaves
• 2 tablespoons extra virgin olive oil
• ½ cup pecorino Romano cheese, grated
• ½ cup parmesan cheese, grated
• 1 oz pine nuts
• 1 clove of garlic
• salt and pepper to taste

Rinse and pat dry the basil leaves, in a food processor blend the cheese, garlic, pine nuts, and olive oil to a creamy consistency. Add the basil and salt. Pulse the mixture to incorporate the basil leaves instead of blending in order to avoid heating the basil. The pesto can either be served over fresh cooked pasta or placed in a air tight container and placed in the freezer. If your going to freeze the pesto I suggest pouring a thin layer of extra virgin olive oil over the top to help prevent the pesto from turning brown.