PESTO GENOVESE Basil Sauce This is the classic Basil and Nut sauce of Northern Italy. You can use Walnuts instead of Pine Nuts for a different flavor. Serve it on Spaghetti, Linguini or Potato Gnocchi. Or stir a big spoonful into your favorite vegetable soup. 2 cups fresh Basil Leaves        (pack them down when measuring) 1/4 cup Pine Nuts (Pignoli) 1 tsp chopped Garlic 1/3 - 1/2 cup Olive Oil 2 Tbls unsalted Butter (softened) 6 - 8 Tbls Parmigiano-Reggiano Cheese (grated) 2 Tbls Pecorino Romano Cheese (grated) [OPTIONAL 1/4 - 1/2 tsp Salt [OPTIONAL 1/8 tsp ground Black Pepper] 1. Place Basil leaves, Pine Nuts & Garlic in food processor. 2. Pulse repeatedly until everything is chopped finely,        scraping down the side as needed. 3. Pour in Olive Oil slowly until everything is creamy. 4. Add softened Butter, pulse twice to combine. 5. Remove mixture from processor. Place in a bowl. 6. Add Cheeses. Mix well. 7. Add OPTIONAL Salt & Black Pepper to taste. 8. Serve on Spaghetti, Linguini or Potato Gnocchi.