Cheesy Pesto Sauce
|Garlic||2 Clove (10 gm), peeled|
|Tightly packed basil||2 Cup (32 tbs) (Fresh)|
|Chopped pine nuts||2 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Freshly grated romano cheese||2 Tablespoon|
|Butter||4 Tablespoon, softened|
1. 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.
2. Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter.
3. Add 2 tablespoons of the boiling water in which the pasta cooked. If sauce is still too thick, add a little more boiling water. Process for 1 or 2 seconds. The sauce is now ready for the cooked pasta.