Farmers Daughter Herbs

italian pesto

1/4 cup pine nuts

2 oz. fresh basil leaves

2 cloves garlic, pealed

6-8 tbsp. oilve oil

1/3 cup grated romano

1/4 cup grated parmesan

 

Salt

Black Pepper

 

*****

 

1.In an ungreased skillet, toast the pinenuts over medium heat until golden; cool.

 

2. Wash the basil; shake dry and chop it.

 

3.Place the cooled pinenuts, chopped basil, garlic and oilve oil in a food processor (or blender) and pure'e until creamy.

 

4.Stir in the cheeses. Season to taste and serve over pasta.