2 c. fresh basil leaves, loosely packed
3 cloves of garlic (med.), or 2 lg.
1/3 c. pine nuts (pignolia)
3/4 c. olive oil
3 to 4 twists ground pepper
1 lb. pasta
1/2 stick of butter

Mix all ingredients minus pasta and butter in a food processor until smooth. Boil pasta, drain. Mix pasta with butter. Spoon pesto over pasta, mix well. For a more potent pesto, double the batch or cook less pasta.

You add the pesto to 1 cup of cream (heated) for a creamy pesto sauce. Pesto can be frozen in Tupperware for future use. I freeze the pesto I make in the summer for winter use. Preparation time: 15 minutes to 1/2 hour. Serves: 4 to 6.