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Nan Fountain’s Pesto

Nan Fountain's Pesto


2-3 cups fresh basil, pressed
¾ cup extra virgin olive oil
¼ cup pine nuts
4 cloves garlic, peeled
1 cup shredded Parmesan cheese
¼ cup shredded Romano cheese
½ tsp salt
½ cup sun dried tomatoes

Wash and thoroughly dry basil.  Process basil, oil, pine nuts and garlic in food processor.  Add other ingredients and process until smooth.  May be frozen in ½ cup containers.