Fusilli with pesto

 I've made pesto several times with a mortar and pestle.  Recently, I bought a food processor and decided I'd try making pesto in it.

I loosely followed Marcella Hazan's recipe in Essentials of Classic Italian Cooking.  Somewhat surprisingly, considering her no-compromises approach to cooking, Hazan approves the food processor method of making pesto.  I thought the result was excellent too.

The most interesting thing about Hazan's recipe is that it calls for both olive oil and butter.  I don't think the butter is necessary, but it does add a nice fullness, and it softens the taste of the raw garlic and basil.