PINE NUT PESTO
1 cup fresh basil, tightly packed, washed and dried.
2 tbsp pine nuts
3 cloves garlic, peeled
Salt
3 tbsp grated tasty cheese
3 tbsp grated Parmesan cheese
1/2 cup extra virgin olive oil

Combine the pine nuts, garlic and the
 basil in a blender. Add a little salt, the
cheeses and a small amount of the oil Puree.
Pour in the remaining oil and blend for a
further second or two.May be stored in an
 airtight container in the fridge for one week.
Serve tossed in fresh pasta.