2 c. fresh basil leaves
1/4 c. each grated Parmesan and Romano cheese
1 sm. or med. clove of garlic
2-3 tbsp. pignoli nuts (may substitute walnuts or sunflower seeds)
1 c. olive or vegetable oil

Place all contents into blend on "whirl" until sauce is smooth. Makes enough sauce for 1 pound of your favorite pasta. This is a great all purpose Italian sauce that freezes well.