Basil Pesto Sauce
2 cups fresh basil (no stems)
1/3 cup pine nuts (or pine and walnuts)
2 cloves garlic
2/3 cup Extra-Virgin olive oil
1/4 cup Parmesan Regigian
1/4 cup Pecorino cheese
1/2 teaspoon freshly grated lemon zest
salt and black peppe
Using and food processor such as a popular, fitted with a metal attachment, mix the basil leaves, pine nuts and garlic and process till finely minced.
With the food processor running, gradually in a slow steady stream, add the olive oil and process till smooth.
Add the Parmesan, Pecorino and lemon zest, pulse to blend. Adjust the seasoning to taste.