Another pesto recipe

From The Sustainable Harvest Cookbook
By Elizabeth Henderson and David Stern

2 cups fresh basil leaves, rinsed and relatively dry
4 garlic cloves, peeled and slightly mashed
1/4 to 1/3 cup pine nuts (or omit or substitute walnuts)
1/2 cup olive oil
Pinch of salt (to taste, allowing for saltiness of cheese)
1/3 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Romano cheese

Combine basil leaves, garlic and pine nuts, pinch salt and oil in food processor, and chop for 60 seconds to make a smooth paste. Stop every 20 seconds to scrape the mixture away from the sides of the bowl.

Add the cheeses and chop for 10 seconds longer. Pack into small straight-sided dish for keeping or stir into hot pasta, or perhaps even better, spread over slightly broken, steamy, freshly boiled red-skinned or gold potatoes.