1 c. fresh basil leaves
3/4 c. grated Parmesan cheese
1/2 c. olive oil
2 tbsp. pine nuts or chopped walnuts
1 1/2 tsp. minced garlic
1/8 tsp. salt
1/8 tsp. pepper

Puree all ingredients in a food processor fitted with the steel blade or a blender. Makes enough sauce for 1 pound of macaroni.

Hint: Make a large amount of sauce and freeze in small zip-lock bags; defrost before using.