4 c. fresh basil
3 cloves garlic, chopped
1/2 c. pine nuts (pignoli)
1/2 c. parsley
1/2 to 1 c. olive oil
1 tsp. salt
1/2 c. grated Parmesan

Combine all ingredients except cheese and blend to a smooth paste in food processor (or blender), adding more oil as needed. Then add cheese and blend again. Thin 1/2 cup pesto with 2 tablespoons hot water and serve over pasta. Or add pesto to warmed cream and use as a sauce for chicken. Or add more oil and use as a salad dressing.