2 lb. fresh tuna
3 c. basil leaves
3 cloves garlic, peeled & crushed
Coarse salt & freshly ground pepper to taste
1/2 c. pignoli nuts
4 tbsp. freshly grated Parmesan cheese
2 tbsp. freshly grated pecorino Romano cheese
1/2 to 3/4 c. olive oil

Wash the basil and dry leaves. Place in blender or food processor, along with the remaining ingredients except the olive oil. Process.

Add 2 teaspoons olive oil and blend, scraping down the sides of the blender or food processor with a spatula. Gradually add the remaining oil until the texture is like mayonnaise or creamed butter. Correct seasoning.

Brush fish with olive oil. Place on hot grill for 7 minutes. Turn fish over and grill for 5 more minutes. Serve with pesto sauce.