2
c. fresh basil
1/2 c. olive oil
2T pine nuts
2 cloves garlic, crushed
1Tsalt
1/4 c. parmesan cheese (fresh)
2 tbs fresh gr. Romano and Pecorino cheeses
3 tbs butter (room temp.)
Directions:
1. Put basil, olive oil, pine nuts, garlic cloves and salt in
blender and mix at high speed. Stop from time to time and scrape
ingredients down to bottom.
2. When ingredients are blended, pour into bowl and beat the two
grated cheeses by hand. When cheese is evenly incorporated into
other ingredients beat in softened butter.
3. Before spooning pesto over pasta, add to it a tablespoon of hot
water in which pasta was boiled.
