Pesto Sauce

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2 cups fresh basil leaves

1/2 cup fresh Italian parsley

1/4 cup fresh chervil

1 to 11/2 cups extra-virgin olive oil

5 tablespoons pine nuts

4-5 cloves garlic, peeled

Salt and freshly ground pepper, to taste

5 anchovies, preserved in salt or olive oil

3 tablespoons freshly grated Parmigiano-Reggiano cheese

3 tablespoons freshly grated Pecorino Romano cheese