Pesto

3-4 Tbs. Pine nuts
2 Garlic cloves
2-3 C. Firmly packed fresh basil leaves
10-15 fresh flat leaf parsley sprigs
1/2 C. extra-virgin olive oil, plus more if needed
1/2 C. Grated parmigiano-reggiano cheese
1/4 C. grated pecorino cheese
S&P to taste

Directions:
1- In a blender or food processor, combine the pine nuts and garlic, process to chop coarsely. Adda bout half o the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms, if the sauce is too thin, add more basil or parsley, if it is too thick add more olive oil
2- Add the cheeses and season with S&P, process briefly. Pour into a glass jar or other container and to with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks, make about 1 1/2 Cups.