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
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.