Pesto a la Genovese

6 cups fresh basil 2-3 cups grated Romano cheese 1 stick unsalted butter at room temperature ½-1 cup fresh chicken stock 4-6 cloves of fresh garlic grated pepper to taste

wash and thoroughly dry basil add to food processor add butter and begin to process, slowly add cheese, chicken stock and garlic finish by adding oil until you have your desired thickness pour onto warm linguine