3 c. loosely packed fresh basil
3/4 c. olive oil
1/4 c. pine nuts
3 garlic cloves
1 tsp. salt
1/2 c. freshly grated Parmesan cheese
3 tbsp. 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 a small bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese. Mix to blend. Taste and adjust for seasoning. Makes 1 cup of sauce.

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