Pesto

#sauce

from David Rosenblatt
1 c. fresh basil leaves
3 T. toasted pine nuts
2 tsp. minced garlic
6 T. Liquirian olive oil
1 T. Parmigiano-Reggiano cheese
1 T. Remano cheese
Put in blender and blend till smooth
Can freeze but leave out cheese + add when defrosted.