Pesto Sauce II

• 3 garlic cloves, cut to pieces
• 2 cups solidly packed fresh basil leaves
• 34 teaspoon salt
• fresh black pepper
• 12 cup olive oil
• 13 cup pine nuts, very lightly toasted
• 34 cup freshly grated parmigiano
• 2 tablespoons unsalted butter, softened at rtp

1. Put garlic and basil in food processor or blender and pulse.
2. Add the cooled pine nuts to the mixture and pulse.
3. Add in half the parmesan.
4. Add olive oil to a nice texture.
5. Taste, add a little salt and pepper and remaining parmesan.
6. Add some more oil till right consistency is formed.
7. Do not over grind!

garlic, solidly packed, salt, fresh black pepper, olive oil, pine nuts, freshly grated parmigiano, unsalted butter

Taken from www.food.com/recipe/pesto-sauce-ii-317475 (may not work)