|Romano cheese||1 Ounce, cubed|
|Pine nuts/Walnuts / almonds||2 Tablespoon|
|Garlic||1 Clove (5 gm), quartered|
|Basil||1 Cup (16 tbs), lightly packed (Stems Removed)|
|Parsley||1⁄2 Cup (8 tbs), lightly packed (Stems Removed)|
|Olive oil/Cooking oil||3 Tablespoon|
Place steel blade in work bowl; add cheese, nuts, garlic, and salt.
Process with on/off turns till very finely chopped, Add basil and parsley.
Process till a paste forms; scrape bowl as needed.
With machine running, slowly add oil through feed tube; process till consistency of soft butter.
Refrigerate or freeze till used.
Toss with hot buttered noodles (use about 1/3 cup pesto to about 8 ounces noodles).
Or sprinkle atop soups.