Pesto in the Blender
Based on: Marcella Hazan: Essentials of Classic Italian Cooking
Serves 6

I do this in a blender as I prefer the texture to the food processor:
it's less fibrous, more unctuous.  

2	Cup	Basil leaves, fresh, tightly packed
1/2	Cup	Extra Virgin Olive Oil
3	Tbs	Pine Nuts
2	cloves	Garlic, chopped fine before putting in food processor
	taste	Salt

1/2	Cup	freshly grated Parmigiano-reggiano cheese
2	Tbs	finely grated Romano Cheese
3	Tbs	Butter, softened to room temperature

1 1/2	pounds	Pasta (we like Gemeli, "the twins": little twists hold sauce)


Briefly soak and wash the basil in cold water, then gently pat it dry
with paper towels or in a salad spinner.

Add the Olive Oil to the blender and while running, add the Pine Nuts,
Garlic and an ample pinch of Salt.

While running, add handfuls of Basil, waiting until thoroughly broken
down before adding the next.  If it starts to bog down and get too
thick add a bit of water to loosen it.  (I've tried adding oil instead
but it becomes too rich and stays quite thick).  Continue until all
the Basil is incorporated and you have a smooth, creamy consistency.

Transfer to a bowl, and mix in the two grated Cheeses by hand.  It is
worth the slight effort to do it by hand to obtain the notably
superlative texture it produces.  When the cheese has been evenly
amalgamated with the other ingredients, mix in the softened butter,
distributing it uniformly into the sauce.

Taste and adjust Salt.

Boil then drain the pasta in a colander over a large pasta serving
platter and plates so the dishes are well warmed.

Marcella says to dilute the pesto with a bit of the pasta water when
spooning it over the pasta but I rarely do.  If the proportions are
right, I add the pasta to the hot pot of pesto and mix thoroughly. 

Marcella also says you can freeze it before adding cheese and butter
but I find it works better if you make the complete sauce: it doesn't
separate or turn brown, it retains its garish color.  Pack serving
portions into sandwich sized ziptop bags, flattened so they will thaw
faster, then place them all in another freezer grade bag or vacuum
bag.  It's a treat in the basil-less winter; it's also great dolloped
on a grilled steak.