Pesto Sauce

• 2 cloves garlic, peeled
• 1 tsp. salt
• 2 c. tightly packed fresh basil leaves
• 2 Tbsp. finely chopped pine nuts
• 1/2 c. olive oil
• 1/2 c. freshly grated Parmesan cheese
• 2 Tbsp. freshly grated Romano cheese
• 4 Tbsp. butter, softened

1. In
2. the mixing bowl of a food processor or blender, put the garlic,
3. salt, basil, pine nuts and olive oil and process until smooth,
4. scraping down sides one or two times.
5. Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter.
6. Add 2 tablespoons of the boiling water in which pasta cooked.
7. If sauce is still too thick, add a little more boiling water.
8. Process for 1 to 2 seconds.
9. The sauce is now ready for the cooked pasta.
10. Serves 4 to 6 for 1 pound thin pasta.

garlic, salt, basil, nuts, olive oil, freshly grated parmesan cheese, freshly grated romano cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=740492 (may not work)