3/4 c. olive oil
6 lg. cloves garlic
2 c. packed fresh basil leaves
1 c. packed fresh parsley sprigs
1/2 c. packed fresh thyme leaves (not stems)
1/2 c. walnuts or pine nuts
1/4 tsp. salt
Dash black pepper
1 c. grated Parmesan cheese

Combine 1/2 cup olive oil and 1/2 cup basil leaves in a blender. Blend into a paste, stirring as needed. Add more fresh basil and blend again. Continue to add basil, parsley and thyme, adding oil as necessary. Then add any remaining oil, walnuts, salt, pepper and 1/2 cup Parmesan cheese (save 1/2 cup for topping pasta). Blend until smooth. Cook 2 pounds linguine. Drain, add pasta, toss and serve. Freezes well.