Makes 2 cups
-3 c. fresh basil (tightly packed), gently rinsed and dried (experiment with various kinds of basil)
-4-6 cloves garlic
-1/2 c. pine nuts (or walnuts or pecans)
-1/2-3/4 c. freshly grated Parmesan
-2-3 T. freshly grated Romano cheese
-2/3 c. olive oil, or more
Grind basil and garlic.
Add nuts and cheeses, then slowly add the olive oil.
Blend to the desired consistency, adding more olive oil if desired.
Spoon into small jars and seal with melted butter. Freezes well. Enjoy!