Pesto

4 cloves fresh garlic
1/2 cup olive oil
2 cups firmly packed basil leaves (thick stems removed)
1/4 cup pine nuts
1/4 cup grated parmigiano-reggiano cheese
1-2 Tbs. grated romano cheese (optional)
scant 1/2 tsp. salt

Place the garlic cloves and olive oil in blender. Top with the basil leaves and pine nuts. Cover and puree the mixture until basil has become thoroughly chopped. Add the cheeses and salt and continue to blend until the mixture is almost completely smooth.

Scrape into desired container and refrigerate (for up to 3 weeks) or freeze.