Pesto
* 2 1/4cups lightly packed basil leaves (preferably Genovese Basil),
*washed 1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano, is recommended)
*2-3 cloves garlic
*1/4 cup pine nuts
*1/2 cup extra virgin olive oil
*2 tablespoons butter, softened
*Pinch of salt
Make sure the basil is free of stems and flowers. Combine all ingredients in a food processor until smooth. Serve with fettuccine or linguine and sprinkle with freshly grated Parmesan cheese. Note: to store, pour a film of olive oil over pesto's surface and keep, airtight, in refrigerator for a week or so; or freeze. Can be frozen for up to seven or eight months. Thaw frozen pesto at room temperature, and serve. Do not heat. Yield 1 1/2 cups
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