Italian Pesto Sauce

3 c Loosely packed fresh basil

3/4 c Olive oil

1/4 c Pine nuts

3 Garlic cloves

1 ts Salt

1/2 c Parmesan cheese -

Freshly grated 3 tb 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 small bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese. Mix to blend. Taste and adjust for seasoning. If you plan to freeze the sauce, add the cheese after the sauce has thawed.