Recipe - Italian Pesto Sauce

3 cup Loosely packed fresh basil
Three fourths cup Olive oil
One fourth cup Pine nuts
3 Garlic cloves
1 teaspoon Salt
One half cup Parmesan cheese
Freshly grated
3 tablespoon Romano pecorino cheese OR
Parmesan cheese

Put basil, oil, pine nuts, garlic and salt into a blender or food
processor. Process until smooth. Pour sauce into small bowl.
Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese.
Mix to blend. Taste and adjust for seasoning.

If you plan to freeze the sauce, add the cheese after the sauce has
thawed.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini