INGREDIENTS

INSTRUCTIONS

Put the basil, olive oil, pine nuts, garlic cloves and salt in the
blender or food processor, (I use the food processor), and mix at
high speed. Stop from time to time and scrape the ingredients down
toward the bottom with a rubber spatula. When the ingredients are
evenly blended, pour into a bowl and beat in the two grated cheeses
by hand. (This is not much work, and it results in a more interesting
texture and better flavor than you get when you mix in the cheese in
the blender.) When the cheese has been evenly incorporated into the
other ingredients, beat in the butter (softened to room temperature).
Before spooning the pesto over pasta, add to it a tablespoon or so of
the hot water in which the pasta has been cooked.
Katie's Note: Pesto freezes very well, so I make as much of it as I
can when basil is in season. (Basil is also very easy to grow, and
produces a lot). Spoon each serving (about 3 T) into small muffin
tins and freeze. When frozen, pop out cubes and put in plastic bags.
This way, if you are just cooking for yourself, or for more, it's
always available. I try to have enough on hand in the freezer in
September, so I can have it, one way or another, once a week or so
until about the next July, when I can begin to harvest my next crop.
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