1/2 c. olive oil
1/4 c. melted butter
2 lg. cloves fresh garlic
3/4 c. packed fresh parsley, chopped
3 c. packed fresh basil leaves (remove stems)
1/2 c. pine nuts, walnuts or almonds (ground)
3/4 c. Parmesan cheese (grated)
Salt to taste

Make in food processor for best results. Blender will also work, but not as easily, do in small portions. Blend in one ingredient at a time in the blender. Blend until a green paste. Toss with hot pasta. Excellent like this or add fresh steamed vegetables. Freezes well.

We make large batches and freeze the Pesto in 1/2-1 cup portions in small bags. Thaw and toss with hot pasta for a fresh tasting garden meal all year long.