1 tbsp. dried basil leaves
1 tsp. salt
1/8 tsp. pepper
2 cloves garlic, crushed
1/2 c. olive oil
2 tbsp. butter
2 tbsp. boiling water
3/4 c. grated Parmesan cheese
1/4 c. finely chopped walnuts or whole pine nuts
1 pkg. (8 oz.) spaghetti or noodles, cooked as directed

In small bowl combine all ingredients except spaghetti. Beat with fork to combine thoroughly. Place well drained hot spaghetti in large bowl. Pour sauce over spaghetti and toss lightly to coat thoroughly. Serve with additional Parmesan cheese if desired.

Makes 4 servings.

Note: Pesto will keep in refrigerator for several days. Cover with thin layer of oil and store in covered jar. Let it warm to room temperature before use. It can be frozen.