Makes a double batch

Ingredients

1-½ C pine nuts
4 C packed fresh basil
1 tsp. salt
¼ tsp. black pepper
½ C grated romano cheese
½ C grated parmesan cheese
6 garlic cloves
1 C olive oil

Directions

In a blender, process pine nuts, basil, salt, pepper, cheeses and garlic at high speed just until smooth. Gradually pour in oil, continuing to process just until smooth. Makes 2-⅔ cups. Refrigerate for 5 days or freeze up to 5 months.