1/4cuptoasted pine nutsOR walnuts, pecans, or pistachios
1/2cupextra virgin olive oil
2tbspunsalted buttermelted and cool to the touch
1/2tspcoarse sea salt
1/4tspblack pepper
squeezelemon juicefresh
1/2cupparmesan cheeseOR pecorino cheese, grated
Instructions
In a food processor or blender, layer the ingredients starting with the basil, then the garlic, toasted nuts, 1/4 c. of the olive oil and the butter. Pulse/blend until a coarse mixture forms, then add the remaining 1/4 c. of olive oil along with the salt and pepper, a squeeze of fresh lemon juice and the cheese. You can also set the cheese aside to be added at the very end. Continue to pulse/blend until smooth, then pour the pesto into a bowl and (fold in the grated cheese if reserved) toss with freshly cooked pasta. Serve immediately.
Notes
Pesto freezes really well, just blend it without the cheese and then place it into air-tight containers, freeze for up to 3 months. When you're ready to use it, thaw it and then stir in the cheese.