1 qt. fresh basil leaves, washed & patted dry
4 good-size garlic cloves, peeled
1 c. shelled walnuts
3/4 c. best-quality olive oil
1 c. freshly grated imported Romano cheese
Freshly ground black pepper, to taste

Combine the basil, garlic and walnuts in the bowl of a food processor. Leave the motor running and add the olive on in a slow, steady stream. Shut the motor off, add the cheese and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover until ready to sue. Two cups, enough to sauce 2 pounds of pasta.