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1
Put the basil, extra virgin olive oil, pine nuts, garlic cloves and salt in the blender or possibly food processor, (I use the food processor), and mix at high speed.
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2
Stop from time to time and scrape the ingredients down toward the bottom with a rubber spatula.
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3
When the ingredients are proportionately blended, pour into a bowl and beat in the two grated cheeses by hand.
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4
(This is not much work, and it results in a more interesting texture and better flavor than you get when you fold in the cheese in the blender.)
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5
When the cheese has been proportionately incorporated into the other ingredients, beat in the butter (softened to room temperature).
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6
Before spooning the pesto over pasta, add in to it a Tbsp.
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7
or possibly so of the warm water in that the pasta has been cooked.
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8
Katie's
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9
Note: Pesto freezes very well, so I make as much of it as I can when basil is in season.
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10
(Basil is also very easy to grow, and produces a lot).
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11
Spoon each serving (about 3 Tablespoons) into small muffin tins and freeze.
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12
When frzn, pop out cubes and put in plastic bags.
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13
This way, if you are just cooking for yourself, or possibly for more, it's always available.
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14
I try to have sufficient on hand in the freezer in September, so I can have it, one way or possibly another, once a week or possibly so till about the next July, when I can begin to harvest my next crop.
