Pesto

¼ cup plus 1 tbsp olive oil
2 tbsp. pine nuts
1 cup tightly packed, rinsed, drained, stemmed fresh basil leaves
2 medium cloves garlic
¼ tsp. salt
¼ cup freshly grated Parmesan cheese
1½ tbsp. freshly Romano cheese

Heat 1 tbsp. of oil in small saucepan or skillet over medium low heat. Add
ppine nuts; sauté, stirring and shaking pan constantly, until nuts are
lightly brown, 30 to 45 seconds. Transfer nuts immortally to paper towed
lined plate to drain.

Combine pine nuts, basil, garlic, salt and remaining oil in food processor or
blender. Process until mixture is evenly blended and piece are very finely
chopped. Transfer to small bowl. Stir in both cheeses.

Pesto can be refrigerated, covered with thinl layer of olive oil up to 1 week,
or pesto can be frozen for several months. Thaw and bring to room temperature
before using.

Makes about 3/4 cup pesto

Serving Suggestions:
Toss pesto with hot cooked buttered fettuccine or linguine; this recipe will
dress ½ to ¾ lb. of pasta. Stir small amount of pesto into broth-based
vegetables or meat soups. Whisk small amount of pesto into vinaigrette for
tossed salads. Mix pesto with softened margarine to be used on steamed
vegetables, poached fish or omelets.