1/2 c. packed fresh basil leaves with tender stems, coarsely chopped
1/3 c. coarsely chopped walnuts (about 1 1/2 oz.)
1/4 c. packed fresh Italian parsley with tender stems, coarsely chopped
1/4 c. finely chopped pitted brine-cured black olives
1/4 c. freshly grated Parmesan cheese
4 anchovy filets, patted dry and minced
2 lg. garlic cloves, minced
1 tbsp. sm. capers, rinsed and drained
3/4 c. olive oil (preferably extra virgin)

Mix first 8 ingredients in medium bowl. Add oil and stir to combine. Can be prepared 1 day ahead; chill. Bring to room temperature before using. Makes about 1 1/2 cups. Serve as a dip or over pasta.