2 C  Whole Fresh Basil Leaves, firmly packed
2 cloves  Garlic
1/2 C  Pine Nuts
1/2 C  Parmesan Cheese, freshly grated
1/2 C  Romano Cheese, freshly grated
1/2 C  Extra Virgin Olive Oil
to taste  Salt
to taste  Ground Black Pepper

To make the Pesto, combine the basil leaves, garlic, and pine nuts in a blender or food processor and puree to desired smoothness. Do not over puree! You want the consistence to be kind of a wet crumb look and you want to be able to identify the ingredients. Add the cheeses and blend briefly. Poor in the olive oil and mix well. Use immediately or store in covered glass jar in fridge for up to a week. A skim of oil on the surface will retard darkening of the sauce. Pesto is traditionally tossed with trenette, a flat ribbon pasta similar to linguine but fresh. Sometimes green beans and sliced potatoes are cooked with the pasta, making the dish more robust.