2 c. fresh basil
1/2 c. olive oil
1/4 c. pine nuts
2 cloves garlic
1 tsp. salt
Freshly ground pepper to taste
1/2 c. grated Parmesan cheese
2 tbsp. Romano cheese
3 tbsp. butter at room temperature
1 1/2 lbs. Pasta

Place basil, oil, nuts, garlic, salt and pepper in blender. Puree until evenly mixed. Using rubber spatula, scrape into bowl. Blend into the cheeses, then beat in butter. Before serving, add 1 to 2 tablespoons hot water to pesto. Spoon over cooked pasta. Toss to coat and serve.

NOTE: Eliminate the salt, you'll never miss it. Also use pasta from refrigerator case if you can. It's so much better.