2 c. fresh basil leaves
3/4 c. olive oil
2 tbsp. pine nuts
2 cloves garlic, crushed
1 tsp. salt (optional)
1/2 c. Parmesan cheese, freshly grated

Place all ingredients, except Parmesan cheese into blender or food processor. Blend. Stir in Parmesan cheese. Ad 2 to 4 tablespoons to hot spaghetti, fettucini or other pasta. Mix. Serve while hot. Extra pesto can be stored, covered, in refrigerator for up to 2 months. For freezing, do not add Parmesan until serving time. I have enjoyed an herb garden the past two years and this is my favorite recipe for using basil. Serves 10.