Pesto

INGREDIENTS

2 c fresh basil

3 tbls pine nuts

1-2 cloves garlic

1 ½ tsp salt

Dash of pepper

½ c grated parmesan cheese

¼ c grated Romano cheese

2/3 c olive oil

2 tbls butter (used to toast nuts)

DIRECTIONS

1. Wash basil and pat dry

2. Remove stems

3. Cut basil into small pieces

4. Put all ingredients into food processor until smooth

STORAGE

Put pesto into ice cube trays and freeze. Will last up to one year.

Source: Kate Kmetzsch