2 c. fresh basil leaves
2 lg. garlic cloves
1/2 c. freshly grated Parmesan cheese
2 tbsp. freshly grated Pecorino Romano cheese
1/4 c. pine nuts or walnuts
1/2 c. olive oil
Salt & freshly ground pepper

Combine the basil, garlic, cheeses and nuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the desired consistency. Let stand 5 minutes before serving. Makes about 1 cup.

Pesto has many uses such as pasta sauce, topping for fish or chicken, or simply spread on a good, crusty Italian bread.

WHITE CLAM SAUCE WITH PESTO:

1 lb. fresh or frozen chopped clams (with juices)
1/4 c. olive oil
1/4 c. butter
1-2 cloves garlic
1/4 c. minced onion
2 tbsp. fresh parsley or 1 tbsp. dried
1/4-1/2 c. basil pesto, depending on taste
1/4 c. water or white wine or clam broth
1 lb. cooked linguine

In large saucepan heat olive oil and butter over medium low heat. When butter is melted add minced onion, crushed garlic and parsley. Saute for 2-3 minutes then add pesto, clams and water. Cook until clams are heated through. The entire cooking process should not take more than 10 minutes. Serve over hot pasta with lots of freshly grated cheese. Serves 4.