Pesto Sauce - cooking recipe

Ingredients

1 c. fresh basil leaves
1/4 c. pignoli nuts
1 clove garlic
1/2 c. olive oil
4 Tbsp. butter, whipped
1/2 tsp. salt
1/2 tsp. black pepper
grated Parmesan or Sardo cheese

Preparation

Put basil leaves, pignoli nuts, garlic and a little less than half of the oil in blender.
Blend about 30 seconds.
Add butter and 2 tablespoons of hot water.
Salt and pepper.
Gradually add remaining oil to thin.
Best served over egg or spinach fettucini noodles.
Sprinkle with grated Parmesan or Sardo cheese, if desired.