by the food processor method.

This is a wonderful way to enjoy and use the fresh basil you find at this time of year. For me, I found that 1/3 of a cup of parmesan cheese (does not have to be freshly grated) and 1 1/2 tablespoons of butter is enough. Adjust seasoning to your taste.

INGREDIENTS

• 2 cups  fresh basil leaves, tightly packed 
• ¹⁄₂ cup  extra virgin olive oil
• 3 tablespoons  pine nuts
• 2 garlic cloves, chopped fine before putting in the processor 
• salt
• ¹⁄₃ cup  parmesan cheese, freshly grated (parrmigiano-reggiano)
• 2 tablespoons  pecorino romano cheese, freshly grated (or pecorino fiore sardo)
• 3 tablespoons  butter, softened to room temperature

DIRECTIONS

• Briefly soak and wash the basil in cold water, and gently pat it thoroughly DRY with paper towels.
• Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.
• Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces.
• When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.
• When spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked.