2 1/2 to 3 c. packed fresh basil
1/3 c. pignoli (pine nuts)
2 to 3 lg. garlic cloves
1/3 c. Parmesan or Romano
1/4 c. sauterne
Salt & pepper to taste
1/3 c. olive oil

Place sauterne and olive oil in blender. Slowly add basil and puree until smooth. Add remaining ingredients until mixed thoroughly. Makes 4 (cups) servings. Use 1 serving per pound of pasta. (Preferably cappelini - angel hair or linguine.) Freeze unused servings until further use. Stir cold pesto with hot pasta, mix evenly.