In the processor, combine:
2 C. tightly packed fresh basil leaves
½ C. extra virgin olive oil
3 T. pine nuts
2 cloves garlic, chopped fine
Ample pinch of salt
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Process until it is a uniform, creamy consistency. Transfer to a bowl and mix in by hand:

½ C. freshly grated parmigiano-reggiano cheese
2 T. freshly grated romano cheese
3 T. butter, softened
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Mixing the latter part by hand assures the notably superior texture in this recipe.

TIP: Freeze the pesto before adding the cheeses and butter. Add these fresh upon thawing.
Back to June 2000