NORTHERN ITALIAN PESTO

                      
3 SMALL BUNCHES OF FRESH BASIL
1 CLOVE GARLIC (MINCED)
A PINCH OF SALT
2 TBS. GRATED FRESH PARMESAN
2 TBS. GRATED FRESH PECORINO CHEESE (THE SECRET INGREDIENT)
2 TBS. OF PINE NUTS
6 OZ. OLIVE OIL

WASH BASIL AND DRY WELL. REMOVE THE LEAVES FROM THE STALK.  YOU SHOULD GET APPROX. 1 CUP.  PUT ALL INGREDIENTS IN FOOD PROCESSOR AND WHIP UNTIL SMOOTH.  IF PESTO SEEMS TOO THICK ADD A TEASPOON OR 2 OF HOT WATER.  STORE EXTRA IN SMALL JARS OR DESIGNATED ICE CUBE TRAY IN FREEZER.

Mangia Bene

This recipe was shared with me by my Cousin Gian Carla Damiano on my first visit to Italy in 1992
- Grazie Mille Gianna -