Name: Pesto                                             Serves: 2 cups

Category: Sauce               Cuisine: Italian            Source:Marcella Kazan

Pesto originated in Genoa and until modern times was unheard of in other parts of
 Italy. When we lived in Palm Beach County in 1989, I volunteered to demonstrate 
how to make this sauce at the Italian-American Festival. Anna and I put on a 
real show for the small audience seated on front of the stage.
 I told the story of how when Catherine de Medici married King Henry 
and moved to Paris the French were still eating with their hands. Catherine 
sent the palace cooks to Italy to learn prepare fine food. 
They also brought back forks, spoons and napkins. The audience cheered. 

Ingredients:

2 cups fresh Basil leaves
2 cloves garlic, chopped
2 Tbsp pine nuts (toasted, if possible)
1/2 cup olive oil
1/2 cup grated Parmesan cheese
3 Tbsp grated Romano cheese
Salt and freshly ground pepper, to taste

Process the basil, garlic and nuts in food processor.
Use steel blade.

With machine running, pour in oil in a thin,
steady stream. Stop machine.

Add the cheeses, pinch of salt and ground pepper.

Process briefly to combine. Remove to a bowl and cover
until ready to use.