Perfect Pesto by
2 ½ c. fresh basil leaves, packed
¼ c. toasted pine nuts
½ c. parmesan cheese, chunked
½ c. Locatelli cheese, chunked or
grated. If you cannot find Locatelli cheese, use all Parmesan.
¾ c. light olive oil
3 cloves garlic
2 TBS butter
dash of fresh ground pepper
In a dry pan, add pine nuts and toast over low heat. Be very careful, they easily burn. Put the pine nuts in food processor.
Wash and dry basil leaves and add to food processor. Put in all other ingredients with the pine nuts and basil and process until blended.
I like my basil a little less processed and just a tad "chunky".