Pesto

• 1 or 2 plump garlic cloves
• Salt
• 3 tablespoons pine nuts
• 3 cups loosely packed basil leaves, stems removed, leaves washed and dried
• 1/2 cup freshly grated Parmesan, preferably Parmigiano-Reggiano
• 2 to 3 tablespoons grated pecorino Romano to taste
• 2 tablespoons soft butter, optional
• 1/2 cup extra virgin olive oil

1. By Hand: Smash the garlic with l/2 teaspoon salt and the pine nuts to break them up, then add the basil leaves a handful at a time.
2. (If youre impatient, you can speed things up by tearing the leaves into smaller pieces first.)
3. Grind them, using a circular motion, until you have a fairly fine paste with very small flecks of leaves.
4. Briefly work in the cheeses and butter, then stir in the olive oil.
5. Taste for salt.
6. In a Food Processor: Use the same ingredients but in the following order: Process the garlic, salt, and pine nuts until fairly finely chopped, then add the basil and olive oil.
7. When smooth, add the cheeses and butter and process just to combine.

garlic, salt, pine nuts, basil, freshly grated parmesan, butter, extra virgin olive oil

Taken from www.cookstr.com/recipes/pesto (may not work)