From Essentials of Classic Italian Cooking by Marcella Hazan
|2||cups tightly packed fresh basil leaves|
|½||cup extra virgin olive oil|
|3||Tbsp. pine nuts|
|2||garlic cloves, chopped fine before putting in the processor|
|⅓||cup freshly grated parrmigiano-reggiano cheese|
|2||Tbsp. freshly grated romano cheese|
|3||Tbsp. butter, softened to room temperature|
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