pesto

• 2 cups fresh basil, washed and stemmed
• 1/2 cup extra virgin olive oil
• 2 tbsp pine nuts
• 2 cloves garlic, peeled and crushed
• 1/2 - 1 tsp salt
• 1/2 cup grated parmesan
• 2 tbsp romano cheese (optional)
• 3tbsp butter, room temperature

1. place olive oil, pine nuts, garlic, and salt in blender, mix until smooth.
2. add basil.
3. when entirely blended, pour into bowl and stir in cheese and butter.
4. add 1 tbsp of pasta cooking water before adding to pasta.
5. if freezing, do not add cheese and butter until ready to serve.