Basic Pesto

Here's a recipe for a walnut-based pesto, adapted from The Silver Palate Cookbook, by Julee Rosso & Sheila Lukins.

2 cups fresh basil leaves

4 medium cloves garlic, chopped

1 cup walnuts

1 cup olive oil

1 cup grated Parmesan cheese

¼ cup grated Romano cheese (optional)

Salt and pepper to taste.

Process basil, garlic, walnuts in a food processor. With the machine running, add olive oil. Add cheeses, a liberal dose of salt and a thin grinding of pepper. Remove to a bowl and cover until ready to use. Or, divide into small, plastic containers and freeze.