1 lb fresh basil leaves
2 tablespoons pine nuts
2 cloves garlic
1 cup olive oil
4 tablespoons grated romano cheese
salt and pepper
1 lb thin spaghetti
2 tablespoon butter
1/4 cup cream

Place basil, pine nuts and garlic in the blender or food processor with the motor running, drizzle in the olive oil until it is a smooth puree. Sir in the cheese and season with salt and pepper cook pasta in boiling water drain then return to the pot add pesto cream and butter.