2 c. fresh basil leaves
1/2 c. olive oil
2 tbsp. pignoli (pine) nuts
2 cloves garlic, peeled and crushed
1 tsp. salt
1/2 c. freshly grated Parmesan cheese
2 tbsp. freshly grated Romano pecorino cheese
3 tbsp. softened butter

Put the basil (washed and dried), olive oil, pignoli nuts, garlic and salt in a blender and mix at high speed. Stop from time to time and scrape the sides of blender with spatula. (At this point, the recipe can be made and frozen for later use. Do this when fresh basil is plentiful.)

When the ingredients are evenly blended, pout into a bowl and beat in the 2 cheeses by hand. When the cheese has been mixed in well, beat in the softened butter. Before spooning the pesto over pasta, add to it a tablespoon or so of the hot water in which pasta has boiled.