BLENDER PESTO

2 c. fresh basil
1/2 c. olive oil
2 cloves garlic
1/2 tsp. salt
1/2 c. grated Parmesan cheese
2 tbsp. grated Romano cheese
3 tbsp. softened butter
1 tbsp. hot pasta water

Put basil, oil, garlic and salt in blender and mix at high
speed. W then evenly blended, pour into bowl and beat in cheeses
with a whisk.

Then beat in butter.

Before spooning pesto over pasta, add a tablespoon of hot pasta
water to it.

Can be frozen at this point.

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BLENDER PESTO SAUCE WITH PASTA

2 c. fresh basil
2 cloves slightly crushed garlic
1/2 c. olive oil
1/2 c. ground locatelli cheese
1/4 c. Parmesan cheese
2 tbsp. pine nuts or chopped walnuts
(Pesto sauce for two lb. pasta)

Place all ingredients in blender; blend on high until all
ingredients are mixed well into a sauce.

Cook and drain pasta (one pound).

Add sauce to taste and top with extra cheese.
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BLENDER PESTO

2 c. fresh basil leaves
1/2 c. olive oil
2 tbsp. pignoli (pine) nuts
2 cloves garlic, peeled and crushed
1 tsp. salt
1/2 c. freshly grated Parmesan cheese
2 tbsp. freshly grated Romano pecorino cheese
3 tbsp. softened butter

Put the basil (washed and dried), olive oil, pignoli nuts,
garlic and salt in a blender and mix at high speed.

Stop from time to time and scrape the sides of blender with
spatula. (At this point, the recipe can be made and frozen for
later use.

Do this when fresh basil is plentiful.)

When the ingredients are evenly blended, pout into a bowl and
beat in the 2 cheeses by hand.

When the cheese has been mixed in well, beat in the softened
butter.

Before spooning the pesto over pasta, add to it a tablespoon or
so of the hot water in which pasta has boiled.