2 c. firmly packed basil leaves
2 lg. garlic cloves
3/4 c. Parmesan cheese
1/2 c. pignoli
1/2 to 2/3 c. olive oil

Combine basil and garlic in food processor until it's a fine paste. Add cheese and pignoli and process until smooth. Add olive oil in a steady stream with processor running. Mix thoroughly. If the pesto is too thick, slowly add up to 1/8 cup warm water. Refrigerate up to 3 months or freeze. Makes 1 1/2 cups.