Basil Pesto Genoese

• 1 ounce fresh basil leaf (don't try subbing with dried)
• 1/2 cup extra virgin olive oil
• 2 tablespoons pine nuts
• 2 garlic cloves
• 2 teaspoons salt
• 1/2 cup parmigiano-reggiano cheese, grated
• 2 tablespoons pecorino romano cheese, grated
• 3 tablespoons butter, room temperature
• 1 tablespoon salt
• 16 ounces pasta, your choice (tubular not recommended)

1. Put the basil leaves, olive oil, pine nuts, garlic, and 2 teaspoon of salt into a food processor or blender, processing until fine and almost creamy.
2. Add the olive oil slowly and mix well in sauce.
3. Transfer the mixture to a large bowl and stir in the two grated cheeses.
4. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the pasta, stir well and cook until "al dente".
5. Drain all but 2 T hot water and toss with the sauce and the butter.

fresh basil leaf, extra virgin olive oil, nuts, garlic, salt, parmigianoreggiano cheese, pecorino romano cheese, butter, salt, pasta

Taken from www.food.com/recipe/basil-pesto-genoese-163959 (may not work)