Salsa Alla Genovese
|Fresh basil leaves||1 Cup (16 tbs)|
|Pine nuts||4 Ounce|
|Garlic||2 Clove (10 gm), peeled|
|Olive oil||1 Cup (16 tbs)|
|Soft butter||6 Tablespoon|
|Grated romano cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
Wash and drain the basil leaves, then place in a blender with the pine nuts, garlic and half the oil.
Blend for 1 minute.
Add butter, salt and pepper, and blend again while adding the rest of the oil slowly until mixture has a paste like consistency.
Mix in the cheeses thoroughly.