| 21 oz | fresh picked basil |
| 19 oz | canola oil |
| 5 oz | pine nuts |
| ½ oz | salt |
| 3 cloves | peeled garlic |
| 2 oz | grated Parmesan cheese |
| 2 oz | grated Pecorino cheese |
Quickly blanch basil in heavily salted pot, immediately remove and put into ice bath to stop cooking process.
In blender place; garlic, salt, pine nuts. Blend fast and hard to break up hard ingredients. (If needed use some of the oil to help blend.)
Squeeze all liquid from basil and place in blender with all measured oil. (If not all ingredients fit into blender, cut recipe in half and continue in batches.) Quickly blend basil until pesto is bright and reaches desired consistency. (Blending for too long will brown the basil.)
Remove pesto from blender and place in bowl. Using rubber spatula, slowly fold in the cheeses.
To store; place in well sealed container and wrap with tin foil. (Last 3-4 days in refrigerator, 2-3 week in freezer.)
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