Pesto Sauce - cooking recipe

Ingredients

2 cloves garlic, peeled
1 tsp. salt
2 c. tightly packed basil leaves
2 Tbsp. finely chopped pinenuts
1/2 c. olive oil
1/2 c. freshly grated Parmesan cheese
2 Tbsp. freshly grated Romano cheese
4 Tbsp. butter, softened
1 lb. thin pasta (vermicelli or linguini)

Preparation

In the mixing bowl of a food processor or blender, put the garlic, salt, basil, pinenuts and olive oil and process until smooth, scraping down sides one or two times.
Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter.
Add 2 tablespoons of the boiling water in which the pasta was cooked.
If sauce is still too thick, add a little more water.
Process for 1 or 2 seconds.
The sauce is now ready for the cooked pasta.
When draining the pasta, just before mixing with the pesto sauce, allow the pasta to be moist with water, don't shake out the colander to rid the pasta of all the liquid. Put pesto first in a warm pasta bowl; add the pasta and toss well to coat the strands.
Sprinkle with cheese and serve with garlic bread.
Serves 4 to 6.