Pesto Genovese

2 c. fresh sweet basil, washed
2 Tbsp. pine nuts
2-4 cloves garlic, peeled
½ c. extra virgin olive oil
½ c. grated Parmesan
2 Tbsp. grated Romano (or increase Parmesan by this amount)
3 Tbsp. sweet butter, at room temperature

1. Remove the tough stems from basil. Pack the leaves gently, but firmly into measuring cup.
2. Empty basil, pine nuts and garlic cloves into food processor or blender and blend at high speed. Scrape down sides occasionally to blend evenly. With machine running, add the olive oil in a steady stream.
3. Pour mixture into a bowl and beat in the grated cheeses by hand. Beat in the sweet butter.
4. Refrigerate. Bring to room temperature when ready to use.
Makes 1 cup

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