---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Blender Pesto
  Categories: Sauces, Pasta, Rice
       Yield: 6 Servings
  
       2 c  Basil leaves, fresh packed
     1/2 c  Oil, olive
       2 tb Pine nuts
       2 ea Garlic cloves; peeled
       1 ts Salt
     1/2 c  Cheese, parmesan; grated
       2 tb Cheese, romano; grated
       3 tb Butter
  
   Put the basil, olive oil, pine nuts, garlic cloves and
   salt in the blender or food processor, (I use the food
   processor), and mix at high speed. Stop from time to
   time and scrape the ingredients down toward the bottom
   with a rubber spatula. When the ingredients are evenly
   blended, pour into a bowl and beat in the two grated
   cheeses by hand. (This is not much work, and it
   results in a more interesting texture and better
   flavor than you get when you mix in the cheese in the
   blender.) When the cheese has been evenly incorporated
   into the other ingredients, beat in the butter
   (softened to room temperature). Before spooning the
   pesto over pasta, add to it a tablespoon or so of the
   hot water in which the pasta has been cooked. Katie’s
   Note: Pesto freezes very well, so I make as much of it
   as I can when basil is in season. (Basil is also very
   easy to grow, and produces a lot). Spoon each serving
   (about 3 T) into small muffin tins and freeze. When
   frozen, pop out cubes and put in plastic bags. This
   way, if you are just cooking for yourself, or for
   more, it’s always available. I try to have enough on
   hand in the freezer in September, so I can have it,
   one way or another, once a week or so until about the
   next July, when I can begin to harvest my next crop.
  
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