Pasta with Pesto

Ingredients:

2 cups fresh basil leaves

4 garlic cloves, chopped

1 cup pine nuts, walnuts or pecans, toasted

3/4 cup good-quality olive oil

1/2 cup (2 ounces) freshly grated Parmesan cheese

1/2 cup (2 ounces) freshly grated Romano cheese

Salt and freshly ground pepper to taste

1 pound hot cooked pasta

Directions:

Process the basil, garlic and pine nuts in a food processor fitted with a steel blade or in batches in a blender until finely chopped. Add the olive oil gradually, processing constantly until incorporated. Add the Parmesan cheese, Romano cheese, salt and a generous grinding of pepper and process just until combined. Spoon approximately 1/2 to 3/4 cup of the pesto over hot cooked pasta on a serving platter. Stored the leftovers, covered. in the refrigerator.

Note: Freeze pesto in ice cube trays for future use in all types of recipes. Add chopped cooked chicken or steamed shrimp for a hearty entrée.

Yields: 2 cups