2 c. fresh basil
2 tbsp. pine nuts (pignoli) or walnuts toasted lightly
3 cloves garlic (approx. 1 tbsp. crushed)
1/2-2/3 c. olive oil
1/2 c. Parmesan cheese, grated
Salt to taste
Freshly ground pepper to taste

Yield: 1 1/2 to 2 cups (enough for 1 pound pasta). Food processor or blender method: Peel garlic and process first. Wash basil; strip leaves from stems; pat dry. Add basil leaves, pine nuts and 1/2 cup olive oil to garlic. Process until a smooth sauce is formed. Sauce may be frozen at this point. Cover top with a little additional olive oil.

Defrost and add Parmesan cheese, seasonings and additional oil if necessary. You may use a little of the water from the cooked pasta to smooth out the sauce instead of the oil. Sauce should be the consistency of tomato puree. Pour cooked pasta into serving bowl and pour pesto sauce over pasta. Mix thoroughly and serve (with additional Parmesan if desired).

Hint: This sauce may be used on pasta for an accompaniment to a meat meal by eliminating the cheese. More seasoning may be desired.