2 c. fresh basil leaves, loosely packed
4 cloves garlic
1/2 c. nuts (pignolia, walnuts, or pistachio)
1/2 to 1 c. olive oil, depending on taste
1 c. grated or piccuno cheese (use less if don't want strong cheese taste)

Put basil, garlic, and nuts in container of blender or cuisinant. Blend. Gradually add oil blending at low speed. Add cheese after paste is formed. (If freezing add cheese after paste is defrosted.) When adding to spaghetti pat 3 tablespoons of hot spaghetti liquid to the paste to soften it. Do not heat pesto except for the liquid.