4 Cups Basil

1/3 Cup Toasted pine nuts

1/2 Cup olive oil

2 large cloves garlic (could go to 3)

1/4 cup grated Pecorino Romano

1/2 cup grated Parmesan

Juice of one lemon

Sea salt to taste

Place the pine nuts in a pan over medium heat.  Make sure they are where you can keep an eye on them as they go from toasted to burned in no time at all.  Stir occasionally.  Usually when you get a wonderful fragrance of the toasted pine nuts, that is the time to pull them off the heat.

Then start stripping the basil leaves from the stems, and pack a full 4 cups.  Rinse and spin dry in a salad spinner.

Peel the garlic, but there is no need to mince.

Put basil, pine nuts, olive oil and garlic into the food processor and pulse several times, scraping down the sides occasionally.

If you want to freeze for later, just add the lemon juice now, pulse, and freeze, adding the cheeses when you use the basil.

Otherwise, add the grated cheeses and lemon juice (you may not want the juice of the entire lemon, but I liked how it tasted).  Pulse, then taste.  Add a few grinds of sea salt to taste.

If making the pesto to use the next day, pour 1/2 inch of olive oil over the top, and refrigerate.