Lucinda's Garden Pesto

Recipe from

Southern Living


3 cups fresh basil leaves
4 to 6 garlic cloves
1/2 cup pine nuts, walnuts, or pecans
3/4 cup shredded Parmesan cheese
2 to 3 tablespoons shredded Romano cheese
2/3 cup olive oil


Process basil and garlic in a food processor until chopped. Add pine nuts and cheeses, and process until blended, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Chill up to 5 days, if desired.