Pasta:

2 c. fresh basil leaves, stripped from their stems, coarsely chopped and tightly packed: Or can substitute 2 c. fresh flat leaf parsley, coarsely chopped and 2 tbsp. dried basil leaves.

1 tsp. salt
1/2 tsp. freshly ground pepper
1-2 tsp. finely chopped garlic
2 tbsp. finely chopped pine nuts or walnuts
1 - 1 1/2 c. olive oil
1/2 c. freshly grated Parmesan cheese

In a blender combine the basil, salt, pepper, garlic, nuts and 1 cup of olive oil. Blend on high speed until smooth, stopping occasionally, to push herbs down with spatula. The sauce should be thin enough to run off spatula. If too thick add in more olive oil. When sauce is right, transfer to bowl and add grated cheese. Serve pesto with hot, drained pasta mixed with a few tablespoons of butter.