1 lb. of linguini boiled to tenderness

PESTO:

1 c. fresh basil leaves, washed and dried
6 sprigs parsley
1/2 c. pine nuts or slivered almonds
3 cloves garlic, peeled and mashed
1/3 c. grated Parmesan cheese
1/3 c. grated Pecorino or Romano cheese
4 tsp. olive oil
4 tsp. butter, softened
1/4 tsp. salt

Put all ingredients into blender or food processor and blend until they form a smooth paste. Mix into cooked linguini. Pesto will keep refrigerated for 1 week.