ERIC MARTINO - CARRABBA'S ITALIAN GRILL
3 T walnuts
2 T pine nuts
1/2 t salt
1/4 t black pepper
2 whole garlic cloves medium sized, peeled
1 T softened butter
3/4 c firmly packed fresh basil, leaves only
1/4 c firmly packed Italian parsley, leaves only
1/2 c extra-virgin olive oil
1/2 c grated Romano
Place all of the ingredients in a blender or food processor, except the cheese and olive oil.
With the motor running, add the olive oil in a slow, steady stream and pulse for a few seconds, until will blended but not liquefied.
Remove the pesto from the food processor to a mixing bowl and stir in the Fresh Romano. Store in a glass jar or airtight container.