1 bunch fresh basil leaves
3 to 4 oz. pine nuts (pinolli nuts)
2 cloves garlic
3/4 c. olive oil
1/4 lb. Parmesan cheese, grated

Place all in blender until consistency of chopped spinach. TO SERVE: This sauce may be too strong for some as is. Mix equal parts melted butter and sauce together. Heat and serve over cooked pasta.

TO STORE: Place in jar. Pour small amount of olive oil over top and refrigerate.