Big Mike's Basic Pesto Sauce

Here's a great recipe for pesto sauce from a college friend of mine. This is what he said in his email about the recipe.

"I thought it was finally time to send you the recipe for Big Mike's Basic Pesto Sauce. This is a rich and hearty pesto that stands up beautifully to all kinds of pastas. It's also great as a little appetizer, on a piece of warm pita bread or your favorite cracker. Make a big batch, and refrigerate the leftovers! It will keep for a couple of weeks. But be warned, this recipe is NOT for waif-wannabes." Mike

Big Mike's Basic Pesto Sauce

Technique: Food Processor

• 2 cups FRESH basil leaves (fresh is critical!)
• 6 medium cloves garlic chopped
• pinch of salt
• 2 1/2 cups mixed pine nuts and pistachios (the pistachios are KEY)
• 1 1/2 cups extra virgin olive oil
• 1 1/4 cups freshly grated mixed (again, FRESH is critical!) Parmesan and Romano cheese

Chop the garlic and get the other ingredients all together. That's all the prep there is.

1. Process the basil, garlic and nuts together in a food processor fitted with a steel blade or in 2 batches in a blender until finely chopped.
2. With machine running, pour in the oil in a thin, steady stream.
3. Add the cheese and salt. Process briefly to combine.
4. Remove to a bowl and cover until ready to use. Refrigerate if not used soon.