1 c. olive oil
2 cloves garlic
3 tbsp. pine nuts
2 c. firmly packed basil leaves
1/8 tsp. salt
1/4 tsp. black pepper
1 c. Parmesan cheese
1 (1 lb.) pkg. linguine (or rotelle)

(When substituting dried leaf basil for fresh, crumble 2 teaspoons basil into the oil. Let stand 15 minutes to bring out flavor. Then add 2 cups parsley clusters (not stems) for fresh green color).

1. Place oil and garlic in blender container; cover; blend on high speed until smooth. With blades spinning, remove cap of cover, gradually add pine nuts, blending until smooth. Add basil leaves, a few at a time, until well blended. Add salt and pepper; then gradually add Parmesan cheese, stopping blender to stir down mixture with a thin rubber spatula.

2. Cook linguine (or rotelle) following label directions. Reserve 1/2 cup of the cooking liquid; then drain off remaining cooking liquid. Return linguine (or rotelle) to kettle; toss with reserved cooking liquid. Pour onto a large heated platter or bowl. Pour pesto sauce over and toss with 2 forks until evenly blended. Serve with additional grated Parmesan if you wish.

(NOTE: Pesto sauce can be prepared in season and then frozen for later use.)