2 c. packed fresh basil, parsley or coarsely chopped spinach
3/4 c. grated Parmesan cheese
1/2 c. walnut pieces
2 lg. cloves garlic, cut in half
1/4 tsp. salt
1/4 tsp. freshly grated pepper
2/3 c. olive oil

Remove stems from basil. Wash leaves thoroughly in lukewarm water, and then drain well. Position knife blade in food processor bowl; add basil and next 5 ingredients and top with cover. Process until smooth. With processor running, pour oil through food chute in a slow, steady stream until combined. Use immediately or place in an air tight container; refrigerate pesto up to 1 week or freeze up to 6 months. Yield: 1 3/4 cups.