Pesto
Pesto
1/4 cup plus 1 tablespoon olive oil
2 tablespoons pine nuts (pignolias)
1 cup tightly packed fresh basil leaves,
rinsed, drained, and stemmed
2 medium cloves garlic
1/4 teaspoon salt
1/4 cup freshly-grated Parmesan cheese
1 1/2 tablespoons freshly-grated Romano cheese
Heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat
Add pine nuts; saut
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