cups fresh basil leaves
1/2 cup olive oil
2 teaspoons pine nuts
cloves crushed garlic
1 teaspoon salt
1/2 cup grated parmesan
teaspoons grated romano or pecorino
3 teaspoons butter, soft
a blender, combine basil, oil, pine nuts, garlic and salt. Blend to a puree.
Scrape edges of bowl to push all ingredients down.
Pour into a bowl.
Beat in the cheeses and soft butter. Serve with pasta.
Add a tablespoon
of hot water in which pasta has boiled to pesto to soften.