4 c. fresh basil leaves, firmly packed
1 c. olive oil
1 c. Parmesan cheese
4 lg. garlic cloves
1/2 c. pine nuts, lightly toasted (you could substitute walnuts)
1 tsp. salt

Toast the nuts in a 400 degree oven for about 8 minutes. Allow to cool. Place all ingredients in the bowl of a food processor and process until the pesto is smooth, about 1 minute. Store in the refrigerator or freezer. Bring to room temperature before serving.

Bring a pot of salted water to boiling and add the fettuccine. Cook the pasta al dente, for about 3 minutes. Drain well. Toss with 2 to 3 tablespoons of the pesto sauce. Serves 4.