Ingredients:

• 2 cups basil leaves, tightly packed
• 3 tablespoons pine nuts
• 3 cloves garlic
• Pinch of coarse sea salt
• 1 1/2 ounces Parmiggiano-Reggiano, grated
• 1 1/2 ounces of Pecorino Romano cheese
• 1/2 cup Beyond the Olive California Blend extra virgin olive oil
• optional - 3 tablespoons butter

Directions:

Stem the basil, wash, and dry on a tea towel or paper towels, being careful not to squash the leaves.

When the leaves are dry, put them in a food processor with the garlic, pine nuts and the sea salt, and pulse to your desired consistency.

Drizzle in the olive oil. Hand-Stir in the cheese and taste for seasoning.

Add another pinch of salt and/or the butter if necessary. If serving with pasta, reserve some of the pasta cooking water and add by the tablespoon with the pesto when dressing.