4 c. basil
1/2 c. olive oil
2 cloves garlic
6 sprigs parsley
Salt & pepper to taste
1/4 c. pine nuts, walnuts or almonds
1/2 c. fresh grated Parmesan

Place the basil in a blender (don't use dried basil; it won't work). Add the oil, garlic, parsley, salt, pepper and nuts. Blend until all are chopped very fine. Remove from the blender and add the cheese. Toss the sauce with hot thin spaghetti, or pasta of your choice, and top with more cheese, if you'd like, make a large batch; the sauce freezes very well.