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Basil Pesto


1 cup fresh, packed basil (no stems)
½ cup chopped, fresh flat-leaf parsley
1/2 cup olive oil
6 tablespoons grated Romano cheese
6 tablespoons grated Parmesan cheese
¼ cup pine nuts
2-3 cloves of garlic, chopped
directions
Add all the ingredients to a blender or food processor. Pulse until just chopped and combined. Cover and keep refrigerated until ready to use.

suggestions
Great as a dip with toasted Italian bread, mixed with cooked pasta, as a salad dressing, or use to marinate fish, chicken or shrimp.