2 c. packed fresh basil leaves
2 lg. garlic cloves
1/2 c. pine nuts
1/2 tsp. salt
1/2 tsp. freshly ground pepper
3/4 c. grated Parmesan or Romano cheese
2/3 c. olive oil

In processor, combine basil and garlic, salt and pepper and blend to fine paste; scraping down sides of bowl as necessary. Add pine nuts and cheese and process until smooth. With machine running, pour olive oil through feed tube in slow stream and mix until smooth and creamy; if too thick, gradually pour up to 1/4 cup warm water through feed tube with machine running. Place in containers. Cover with film of olive oil about 1/8 inch thick. Refrigerate up to 3 months or freeze. Stir oil into pesto before using. (Makes 1 2/3 cups.)

HINTS: Always bring to room temperature before serving. Before using on hot pasta, add 2 to 3 teaspoons of hot water for better consistency. Before adding to hot pasta, toss pasta with a few tablespoons of soft butter. Try on sliced tomatoes, baked potatoes and game hens. Stuff mushrooms with pesto, top with grated Parmesan cheese and bake at 375 degrees until filling bubbles.