4 c. coarsely chopped fresh basil leaves
1 c. pine nuts
1/2 c. olive oil
1 c. freshly grated Parmesan cheese
1/2 stick (1/4 c.) unsalted butter, cut into bits & softened
2 garlic cloves, crushed

In a blender, in batches or in a food processor, puree basil with nuts, oil, cheese, butter, garlic, salt and pepper to taste. Serve over pasta or steamed vegetables. Makes 1 1/2 cups - can keep up to 2 weeks in refrigerator.