Classic Fresh Pesto paired with a fruity Merlot

2 cups fresh basil leaves
2 large garlic cloves
1/2 cup freshly grated Parmesan cheese
3 tablespoons freshly grated Pecorino Romano cheese
1/4 cup pine nuts or walnuts
1/2 cup olive oil
Salt and freshly ground pepper
dash of nutmeg

Combine the basil, garlic, cheeses, and nuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season with salt and pepper to taste. Makes about 1 cup.

It's important to use fresh Parmesan and Pecorino Romano cheese. You will be surprised at the flavor, so leave the canned behind. A true Genoa pesto usually specifies equal quantities of Sardo Pecorino and Parmesan cheeses, Romano Pecorino, which is easily available in this country, is a much sharper cheese than Parmesan. Increasing the proportion of Parmesan to the Romano Pecorino achieves a better balance of flavor.

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