1 c. packed basil leaves (about 2 bunches)
1/2 c. olive oil
6 tbsp. Romano cheese, grated
6 tbsp. Parmesan, grated
1/4 c. pine nuts
1/2 tsp. minced garlic

Finely grind basil, Romano and Parmesan cheese, pine nuts and minced garlic in food processor. Slowly pour oil in. Season pesto with salt and pepper to taste. Good with any pasta.