Pesto

Ingredients

3 cups firmly packed fresh basil leaves

4 large cloves garlic
7/8 cup olive oil
1/2 cup pinenuts
1/2 cup grated Parmesan Cheese
3 tablespoons grated Romano Cheese
1/4 teaspoon salt

Directions

Place basil, garlic, grated   cheese and
olive oil in food processor. Mix at high
speed. When thoroughly blended, add
pine nuts and process for 10 seconds more.
Add mascarpone and blend for 10 seconds.
Pesto can be stored in fridge for at least 4 weeks.
It also freezes well. May be stored frozen for up
to one year When pesto is exposed to the air,
enzymatic action causes darkening which does
not affect taste or quality. Makes 12 oz.
Good on pasta or pizza.