Pesto Sauce

Pesto is a newly acquired taste for me, so I was very pleased to find this recipe at the bottom of the stack of my grammy’s recipes. I planted two different kinds of basil in my garden this year, mainly to eat with the neighboring tomatoes. But I think this might be a better use.

2 cups loosely packed fresh basil leaves
2 medium garlic cloves
1 tsp. salt
1 tbs. grated parmesan cheese
grated romano cheese*
3/4 to 1 cup olive oil
6 tbs. unsalted butter

There were no instructions – I’m assuming one would just pack everything into the blender/food processor and whiz away to the desired conssistency. I guess this could also be done by hand, with a mortar and pestle, but that might not be for everyone.

* I’m guessing 1 tbs. as well