1 cup basil leaves, carefully stemmed, very firmly packed
2 tablespoons pine nuts
2 teaspoons minced garlic
6 tablespoons Ligurian or ProvenHal olive oil
2 teaspoons freshly-grated Parmesan cheese, firmly packed
2 teaspoons freshly-grated Pecorino Romano cheese, firmly packed
Wash and dry basil well. In food processor combine basil, pine nuts and garlic; process briefly to a coarse grainy paste. With motor running, add olive oil in a thin stream. Scrape pesto into a bowl (it will still be fairly grainy). Add cheeses and mix well. Adjust seasoning with salt. If pesto is too thick, add some more olive oil; some oil should appear around edges.;
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