Pesto Sauce

1/4 cup walnuts
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon softened butter
3/4 cup firmly packed basil leaves
1/4 cup firmly packed parsley leaves
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese

Place walnuts, pine nuts, salt, pepper, garlic, butter, basil, and parsley in a blender or food processor.  Turn the blender on, and add the olive oil in a slow, steady stream.  Continue processing until a soft paste has formed.  Fold in Parmesan and Romano cheeses.  Store in the refrigerator covered by 1/4 inch of olive oil to prevent the surface from turning brown.


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