Lino's Pesto ala Genovese


2 cups fresh basil leaves
Stripped from stems , coarsely chopped and tightly packed.
1 teaspoon salt
½ teaspoon black pepper
1 to 2 teaspoons finely chopped garlic
2 tablespoons finely chopped pine nuts
1 to 1½ cups olive oil
½ cup freshly grated Romano cheese


Combine basil, salt, pepper, garlic, pine nuts, cheese and 1 cup of olive oil in blender or food processer. Blend at high speed until ingredients are smooth.

Serve the Pesto thoroughly mixed into hot drained pasta.