10 cloves garlic
2 tbsp. pinenuts (walnuts may be substituted but not recommended)
2 c. fresh basil
1 1/2 c. Pecornio Romano cheese
1 c. olive oil
Pinch salt

Rinse basil in cold water, air dry. Chop coarsely by hand. In food processor, add ingredients in order, adding oil to blend whenever needed.

This base recipe has many uses. Added to a reduce heavy cream it makes a great sauce for shrimp, scallops, mussels, chicken, etc.

Placed in an airtight container and topped with a layer of oil it will freeze indefinitely.

Try a layer in the middle of your next lasagne or vegetable lasagna. Try with tri colored rotini for the base to a great pasta salad.