1 2/3 c. fresh basil leaves, packed closely
1/4 c. fresh parsley sprigs
2 cloves garlic, chopped
1/3 c. pine nuts
1/2 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. olive oil
1 lb. linguine
1 tbsp. butter

Combine basil, garlic, parsley, pine nuts, cheese, salt, pepper and oil in blender. Blend at high speed until mixture is reduced to paste.

Cook linguine according to package directions. Drain and toss with butter until coated. Mix pesto sauce into hot linguine. Garnish with more Parmesan cheese. Serves four.