Recipe: Paramount Pesto

Paramount Pesto

2 cups fresh basil leaves, packed
2 garlic cloves, minced
1/2 cup fresh pinyon pine nuts
1/2 cup extra virgin olive oil
2/3 cup grated parmesan cheese
1/4 cup butter
salt and black pepper to taste
1/4 cup grated Romano cheese

Combine basil, garlic and pine nuts in food processor or blender. With motor running, add olive oil in a stream. Add cheese, salt and pepper, and blend well. To store freshly made pesto, pour a thin film of olive oil over and freeze.