BLENDER PESTO
(from The Classic Italian Cookbook)

2 cups fresh basil leaves (tear large leaves in 2 or 3 pieces)
2 Tbsp. pine nuts
2 cloves garlic, lightly crushed with a heavy knife and peeled
a pinch of coarse salt
1/2 cup freshly grated Parmesan cheese
2 Tbsp. freshly grated Romano pecorino cheese
1/2 cup olive oil
3 Tbsp. butter, softened to room temperature

Put basil, oil, nuts, garlic and salt in blender and mix at high speed. Stop from time to time and scrape down sides with rubber spatula. When evenly blended, pour into a bowl and beat in the cheeses by hand. Beat in butter. Before spooning pesto over pasta, add to it a tablespoon or so of the hot water in which the pasta was cooked. Serves 6.

PESTO

1 cup fresh basil leaves
2 cloves garlic
1/4 cup olive oil
2 T. pine nuts, almonds or walnuts
3 T. freshly grated Parmesan cheese

Place all but cheese in blender or food processor. Blend until finely chopped, but not liquefied. Add cheese. Serve over pasta: linguini or fettucine are best. Add some butter or margarine. Add more freshly grated cheese on top.

Pesto may be kept in refrigerator a few days if 1/4" of olive oil is poured on top.

To Freeze Basil: Mix 3 cups packed leaves with 1/2 cup olive oil in blender and blend well. Store in freezer and spoon out what you need for sauce, pesto, or soup.

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