2 c. tightly packed fresh basil leaves, washed and well dried
6 to 8 sprigs Italian parsley, washed and well dried
2 to 3 cloves (or even more) garlic, coarsely chopped
1/2 c. olive oil
Salt and fresh ground pepper to taste
1/4 c. olive oil
1 c. grated cheese - Parmesan or Romano or 1/2 of each

In a blender or food processor, combine the basil, parsley, garlic and olive oil. Process until the ingredients are chopped fine. Season to taste with salt and pepper. If not using immediately, scrape pesto into a jar or plastic container. Top with 1/4 cup olive oil and refrigerate or freeze (up to a year). Add cheese just before serving. If using immediately, add the 1/4 cup olive oil and cheese. Process a few seconds more or until well blended.

Makes about 1 1/4 cups, enough for 1 1/2 to 2 pounds pasta.