4 cloves garlic
3 c. loosely packed basil leaves
1/2 c. pine nuts, toasted
1 c. fresh Italian (flat-leaf) parsley leaves
2 (2 oz.) cans anchovy fillets, drained
1/2 to 2/3 c. olive oil
Carrots, celery, green beans, cauliflower, zucchini and hard-cooked eggs

Mash the garlic with the blade of a large knife. Combine the basil, pine nuts, parsley and anchovies in a food processor and puree. Add the garlic. With the motor running, pour in enough oil through the feed tube to make the mixture smooth, but not runny. Serve with vegetables. Makes 1 1/2 cups.