Spaghetti With Pesto

3 c Basil; fresh
Garlic clove
1/4 c Italian olive oil
3/4 c Pine nuts
4 tb Butter
1/2 c Parmesan cheese
2 lb Spaghetti

Wash and diry the basil and remove the stems.

Place it in a blender with the garlic, olive oil, pine nuts, butter and cheese. Puree.

Cook the spaghetti al dente in boiling salted water.

Drain and toss at once with the sauce.

Serve with additional cheese.

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