The Pesto Princess’ Basil pesto – made in a blender

Ingredients
100g (3 1/2 oz) fresh basil leaves (see note below)
50g (1 3/4 oz) freshly grated Parmesan cheese
8 tablespoons olive oil**
2 tablespoons freshly grated Romano pecorino cheese
25g (1oz) pine nuts (or cashew and/or almond)
2 cloves garlic, lightly crushed with a heavy knife-handle and peeled
40g (1 1/2 oz) butter, softened to room temperature*
Salt
Enough for six servings of pasta

Method
1. Place the basil, olive oil, pine nuts (or other nuts), garlic cloves and salt in the blender and mix at high speed. Stop from time to time and scrape the ingredients down towards the bottom of the bowl with a rubber spatula.
2. When the ingredients are evenly blended, pour into another 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 flavour.)When the cheese has been evenly incorporated into the other ingredients, beat in the softened butter.
3. Before spooning the pesto over pasta, add to it a tablespoon or so of the hot water in which the pasta has boiled.
NOTE: Be gentle when measuring the basil, so as not to crush it. This will discolour it and waste the first, fresh drops of the juice.
* For a dairy-free, low-fat option, you can omit the butter, and you will still have a delicious pesto. You could add a splash of extra olive oil if you like.
** If the pesto is too thick, add a little more olive oil.

Watch a video here of Kathleen making it: https://www.youtube.com/watch?v=3lo8Zk0NLwk&feature=player_embedded

Many thanks Eleanor this sounds lovely and what an excellent idea of posting it here and then posting the link on FACEBOOKS Joy's Recipe Group!! I will certainly be encouraging members to do the same.