Basil, 2 c.
Olive Oil, 1/2 c.
Pine Nuts, 2 T.
Garlic Cloves, 2 peeled, lightly crushed
Salt, 1 tsp.
Parmesan Cheese, Freshly Grated, 1/2 c.
Romano Pecorino Cheese, Freshly Grated, 2 T.
Put the basil, olive oil, pine nuts, garlic cloves and salt in the blender or food processor and mix at high speed. Stop from time to time and scrape the ingredients down toward the bottom of the container with a spatula. When the ingredients are evenly blended, pour into a bowl and beat in the two grated cheeses by hand. When the cheese has been evenly incorporated into the other ingredients, beat in the softened butter. You can add in an additional spoon of Pine nuts here if you like.
Before spooning the pesto over the pasta, add it to a tablespoon or so of the hot water in which pasta has boiled.
Recipe by Marcella Hazen (The Classic Italian Cookbook)