2 cloves garlic, peeled, crushed
1/3 c. pine nuts
2 c. fresh basil leaves, minced
1 c. olive oil
1/2 c. finely grated Parmesan cheese
1 lb. thin spaghetti
1/4 c. olive oil

Puree garlic, nuts, basil with 1/2 cup oil in electric blender at low speed (Note: Because mixture is thick, you'll have to stop blender often and stir). Pour puree into small bowl and add remaining oil, a little at a time, beating well with a fork after each addition. Mix in cheese and let sauce mellow at room temperature at least 1 hour. Cook spaghetti by package direction. Drain well. To serve, divide spaghetti among plates and top each portion with a generous helping of pesto sauce (Optional: Top with freshly grated Parmesan cheese).