Garden Pesto

Ingredients:
• 3 cups fresh basil (tightly packed),gently rinsed and patted dry
• 5 garlic cloves chopped finely
• 1/2 cup toasted pine nuts (or walnuts or pecans)
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons freshly grated Pecorino Romano cheese
• 2/3 cup virgin olive oil
• Salt and freshly ground black pepper

In a food processor, combine the basil and garlic and pulse two to three times to chop. Add the nuts and cheeses, and pulse once or twice. Slowly add the oil and blend.

Season with salt and pepper to taste.

Serve over angel hair pasta or use as a dip

Compliments of Karen Barton