Title: Blender pesto
 Categories: Sauces, Pasta, Rice
      Yield: 6 Servings
 
      2 c  Basil leaves, fresh packed
    1/2 c  Oil, olive
      2 tb Pine nuts
      2 ea Garlic cloves; peeled
      1 ts Salt
    1/2 c  Cheese, parmesan; grated
      2 tb Cheese, romano; grated
      3 tb Butter
 
  Put the basil, olive oil, pine nuts, garlic cloves and salt in the
  blender or food processor, (I use the food processor), and mix at
  high speed. Stop from time to time and scrape the ingredients down
  toward the bottom with a rubber spatula. When the ingredients are
  evenly blended, pour into a bowl and beat in the two grated cheeses
  by hand.  (This is not much work, and it results in a more
  interesting texture and better flavor than you get when you mix in
  the cheese in the blender.) When the cheese has been evenly
  incorporated into the other ingredients, beat in the butter (softened
  to room temperature). Before spooning the pesto over pasta, add to it
  a tablespoon or so of the hot water in which the pasta has been
  cooked. Katie's Note: Pesto freezes very well, so I make as much of
  it as I can when basil is in season. (Basil is also very easy to
  grow, and produces a lot). Spoon each serving (about 3 T) into small
  muffin tins and freeze. When frozen, pop out cubes and put in plastic
  bags. This way, if you are just cooking for yourself, or for more,
  it's always available. I try to have enough on hand in the freezer in
  September, so I can have it, one way or another, once a week or so
  until about the next July, when I can begin to harvest my next crop.