3 c. fresh basil (tightly packed), gently rinsed and dried (experiment with various kinds of basil)
4 to 6 cloves of garlic
1/2 c. pine nuts (or walnuts or pecans)
1/2 to 3/4 cup freshly grated Parmesan cheese
2 to 3 tbsp. freshly grated Romano cheese
1/2 c. olive oil

Grind basil and garlic. Add nuts and cheeses, then slowly add the olive oil. Blend to the desired consistency, adding more olive oil if desired. Spoon into small jars and seal with melted butter. Try substituting cinnamon basil and pecans or walnuts.) Yields approximately 2 cups. Freeze half if desired.

LISA'S ROASTED PEPPERS:

Place red bell pepper strips, skin side up, on a foil lined baking sheet in a preheated oven about 2 inches from top broiler coils. Cook until evenly blistered. After roasting, place the chilies in a damp dish towel and leave them to steam for about 15 minutes. peel by removing the charred skin. Do not rinse under water, as this will wash away the flavor. The chilies may be frozen in their charred skins, which are easily peeled when thawed.