Basil Pesto Genoese - cooking recipe

Ingredients

1 ounce fresh basil leaf (don't try subbing with dried)
1/2 cup extra virgin olive oil
2 tablespoons pine nuts
2 garlic cloves
2 teaspoons salt
1/2 cup parmigiano-reggiano cheese, grated
2 tablespoons pecorino romano cheese, grated
3 tablespoons butter, room temperature
1 tablespoon salt
16 ounces pasta, your choice (tubular not recommended)

Preparation

Put the basil leaves, olive oil, pine nuts, garlic, and 2 teaspoon of salt into a food processor or blender, processing until fine and almost creamy.
Add the olive oil slowly and mix well in sauce.
Transfer the mixture to a large bowl and stir in the two grated cheeses.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the pasta, stir well and cook until \"al dente\".
Drain all but 2 T hot water and toss with the sauce and the butter.