Three Basil Pesto

• 4 garlic clovesgarlic
• 3/4 cup pine nuts (1/4 pound)
• 2 cups grated Parmigiano-Reggianoparmesan
• 2 cups grated Pecorino Romanopecorino
• 3 cups packed Italian basil leaves
• 1 1/2 cups packed bush basil leaves
• 1 cup loosely packed fresh lemon basil leaves
• 2 cups packed flat-leaf parsley leaves
• 5 tablespoons olive oilolive-oil

1. 01Pulse garlic in a food processor until finely chopped, then add nuts, cheeses, a large handful of herbs, and 1 teaspoon pepper and process until chopped. Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. With motor running, add oil and blend until incorporated.

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