2 garlic cloves
4 c. lightly packed, fresh parsley leaves
2 tbsp. dried basil
1/4 c. pine nut or walnut pieces
1 tsp. salt
1/2 c. olive oil
1 1/2 lbs. fresh pasta
Freshly grated Parmesan cheese

Using a food processor or blender, process the garlic, parsley, basil, nuts and salt to a coarse paste, scraping the sides of the container as necessary. With the machine on, gradually add the oil and continue to blend until it is incorporated and the sauce has a fine texture. Cook the pasta in a large pot of rapidly boiling, salted water until al dente, about 1 minute after the water returns to a rapid boil, drain well. Pour the sauce over the pasta and toss. Serve with cheese. 8 to 10 servings.