
Pesto
Ingredients:
- 3 to 4 Tbs. pine nuts
- 2 garlic cloves
- 2 to 3 cups firmly packed fresh basil leaves
- 10 to 15 fresh flat-leaf parsley sprigs
- 1⁄2 cup extra-virgin olive oil, plus more as
  needed - 1⁄2 cup grated Parmigiano-Reggiano cheese
- 1⁄4 cup grated pecorino cheese
- Salt and freshly ground pepper, to taste
Directions:
Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks.