2 c. fresh basil
1/2 c. olive oil
2 cloves garlic
1/2 tsp. salt
1/2 c. grated Parmesan cheese
2 tbsp. grated Romano cheese
3 tbsp. softened butter
1 tbsp. hot pasta water

Put basil, oil, garlic and salt in blender and mix at high speed. When evenly blended, pour into bowl and beat in cheeses with a whisk. Then beat in butter. Before spooning pesto over pasta, add a tablespoon of hot pasta water to it.

Can be frozen at this point.