2 c. firmly packed fresh basil (dried use 2/3 c.)
1 to 2 garlic cloves
1/4 c. pine nuts
1/4 c. butter
1 to 2 tbsp. water

Will also need:

Chicken breasts
Linguine
1/2 c. Parmesan cheese
1/2 c. Romano cheese

Combine basil, garlic, pine nuts, butter, and water in food processor, until smooth. Keeps up to 4 weeks in the refrigerator. Cook chicken on grill until done. Meanwhile, cook and drain linguine and toss with 1/4 cup basil butter. Place chicken on top of cooked linguine. Top each piece with 1 tablespoon of basil butter. Sprinkle with Parmesan cheese.