1 c. firmly packed snipped fresh basil
1/2 c. snipped fresh parsley
1/2 c. Parmesan or Romano cheese (2 oz.)
1/4 c. walnuts
1-2 cloves garlic, quartered
1/4 tsp. salt
1/3 c. olive or vegetable oil

Put all except oil in blender or food processor. Blend with several on/off turns until paste forms. With machine running, add oil gradually until consistency of soft butter. Turn into storage container and refrigerate up to 1 month or freeze in ice cube trays. Thaw before using.