2 c. lightly packed fresh basil leaves, washed and dried
1 c. freshly grated Parmesan cheese
1/2 c. olive oil
1 or 2 cloves garlic
1 lb. spaghetti

Put ingredients (basil, cheese, oil, garlic) in blender until finely chopped. Use at once or place in small jar with a thin layer of olive oil to keep pesto from darkening. Refrigerate if placed in small jar.