2 c. fresh basil leaves
1/2 c. pignoli nuts
4 cloves garlic
1 tbsp. salt
1/2 c. olive oil
1/2 c. freshly grated Romano cheese
1 tsp. pepper

Rinse basil and pat dry with paper towels; wet basil makes watery pesto. Tear leaves and pack into measuring cup. Place garlic, salt and pepper in food processor. Run until minced. Add oil and run again. Add basil and run until a paste like consistency is formed. At this point it may be frozen for future use.

For immediate use add pignoli and cheese and run food processor again until completely mixed.

For freezing method: After defrosting, place the cheese and pignoli in processor and blend again with defrosted pesto.