2 c. fresh basil
3/4 c. olive oil
2 tbsp. garlic
2 tbsp. pine nuts
3/4 c. Parmesan cheese
1 lb. linguine

Wash and dry basil. Chop in blender. Add olive oil, garlic, nuts and cheese, blend until smooth. In pot boil linguine al dente, drain and keep warm. Place pasta on platter and cover with pesto and serve. Serves 4 to 6.