2 c. fresh basil leaves, lightly packed
1/2 c. light olive oil
2 tbsp. pine nuts (pignole) or walnuts
4 cloves garlic
1 tsp. salt
1/2 c. grated cheese (Parmigiana or Romano)

Put all ingredients, except cheese, in blender and mix at high speed, scraping down. Put in container and add 1/2 cup cheese. Cook 1 pound of fettuccine al dente; drain and toss with butter, then toss pesto sauce. Pesto can be used in soups and stews. Any pasta can be used.