2 c. packed basil leaves
2 cloves garlic, chopped
1/4 c. pignoli nuts
1 tsp. salt

Combine ingredients in Cusinart or blender. Add 1 cup olive oil while blending. Add 1/3 cup grated cheese (Parmesan) plus 2 tablespoons Peconne or Romano.

Makes about 2 cups. Serve over pasta of choice.

Pesto will keep in refrigerator for 3 days in sealed container or frozen in heavy duty plastic bags of jars for 6 months.

Serves 6 to 8.