Pesto (Sweet Basil Sauce)

3 cups fresh basil leaves
2 medium cloves garlic, peeled
1/4 cup pine nuts
1/2 cup grated parmesan cheese
3 tablespoons grated romano cheese
3/4 cup olive oil
Salt, to taste (the cheeses will add some salt, so taste carefully)

If using a large mortar with pestle, coarse-chop basil leaves before adding to mortar. Add garlic and pine nuts and work mixture with pestle until a coarse paste forms. Work in cheeses, alternating with oil, and keep mixing until it is consistency of creamed butter.

If using a food processor fitted with metal blade, add basil, garlic, nuts and cheeses; process until thick. With motor running, slowly pour olive oil through feed tube. Mixture will become quite thick. Makes about 13/4 cups.

Per (1-tablespoon) serving: 70 calories, 92 percent calories from fat, 1 gram protein, .47 gram carbohydrates, .23 gram total fiber, 7 grams total fat, 2 milligrams cholesterol, 42 milligrams sodium.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

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in the Understanding Spirit:
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A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.