pesto sauce

4 oz. fresh basil

2 T. chopped garlic

1 oz. pine nuts (I doubled this)

1 c. olive oil

2 T. butter

1 c. grated Pecorino Romano cheese

1 c. Parmigiano-Reggiano cheese

1 t. pepper

salt to taste

Run the basil, garlic, pine nuts, olive oil and butter through a food mill (messy), a mortar and pestle (VERY messy and will work your arm off), or food processer (the best option unless you're making only a very small amount).

Place in a large bowl, add the remaining ingredients, mix well, and refrigerate in a tightly sealed container.  Take the amount of pesto needed and bring to room temperature 30 minutes before use.

Yield: 2 cups

From Buca de Beppo Italian Restaurant cookbook.