Basil Pesto Genoese

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.