Pesto

This is the best recipe for pesto that I have ever found. Freezes well. See here is the amount of basil from one large plant that was in my kitchen windowsill.

1/2 C pinenuts
3 cloves garlic
1 t salt
1/2 t pepper
3-4 cups fresh basil leaves
1/2 C parmesean
1/2 C Romano cheese
1 1/2 to 2 C olive oil.

In foodprocessor -

with machine running, put garlic down the feed tube. Stop, add pinenuts, salt and pepper, and cheese, pulse to chop pinenuts, about 30 seconds. Add basil, and with the machine running, add oil 1/2 cup at a time through feed tube. I usually only use 1 C oil, use as much for the texture you like. Serve tossed on hot pasta, or use as a pizza sauce.