Pesto Sauce

I have a lot of older cookbooks all ranging in age from the 1950s-1990s, and recently i found a recipe for Pesto Sauce in one of them that tasted lowkey amazing so i decided that i have to share the recipe for it. It comes from a 1986 Reader's Digest book i got from the Library at my school called "The Magic and Medicine of Plants"; Majority of the book is about the history of herbalism and it has an amazing encyclopedia of plants that could be used medicinally, but closer to the end there's a section about Cooking with Herbs (p. 414), and that's where the recipe comes from. 

Pesto Sauce

Toss pesto with hot pasta for a first course, mix a small amount of it with a vinegar and oil dressing for a salad, or stuff hollowed-out cherry tomatoes with it for a delicious appetizer. 

• 2 cups fresh basil leaves
• 2/3 cups olive oil 
• 3 cloves garlic, coarsely chopped
• 1/2 teaspoon salt 
• 1/4 cup pine nuts or chopped walnuts 
• 1/3 cup grated Parmesan cheese
• 1/3 cup grated Romano cheese 

Pack basil leaves loosely in the container of a blender or food processor. Add the oil, garlic, and salt; blend a few seconds at a time at low speed until the leaves are chopped and coated with the oil. Continue to blend at high speed until smooth. Add remaining ingredients; blend for another few seconds. If the paste seems to thick for pasta, add a little more oil. Makes enough sauce for 1 pound of cooked spaghetti. If you want to freeze pesto, omit the cheese; add it to the thawed mixture before serving.

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Foolishly, however, when i made it i didn't take any photos of it, and my scanner isn't working right now. If it did i would've included a picture, but alas.