1 bunch parsley
2 bunches basil
1/2 c. grated Parmesan cheese
6-8 cloves garlic, chopped
1/4 c. olive oil
3 tbsp. chopped walnuts

Wash basil and parsley; remove leaves from stem. Puree all ingredients together in a food processor. Pour over cooked pasta and mix well.

To store: Place in a tightly sealed container to prevent from turning brown. May also be frozen for later use.