2 c. fresh parsley
1/3 c. olive oil
2 cloves garlic
1 tsp. each basil & oregano
1/2 c. walnuts

Mix together in blender. Toss 1 pound cooked spaghetti with 2 tablespoons butter, add pesto and sprinkle with Parmesan cheese. Sauce is good to stuff cherry tomatoes for an appetizer. Any left over pesto spaghetti the next day is good to add slightly steamed vegetables and Italian dressing.