Instructions: In a food processor bowl or blender container, combine basil, salt, pepper, garlic, pine nuts, Romano cheese and olive oil at high speed until thin enough to easily run off spatula. Layer slices of mozzarella and tomatoes on a platter. Drizzle with pesto sauce, garnish with fresh basil leaves and serve.

*Pesto sauce may also be spread on bruscetta for an appetizer, or tossed with hot pasta for an entree.

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