Recipe One
1 1/2 cup packed fresh basil leaves
5 tablespoons pine nuts or chopped walnuts, toasted lightly and cooled
2 large garlic clove, chopped
5 tablespoons freshly grated Parmesan
1/3 cup olive oil
Directions:
Blend all ingredients together with salt and pepper, to taste, until smooth. if paste becomes to thick, add more olive oil, too oily, add more basil, cheese or pine nuts to maintain consistency and taste. Pesto keeps, covered and chilled, up to 1 week.
Yield: about 2/3 cup
AMENDMENT: This is a great basic recipe for pesto, and the basil can be substituted with parsley or cilantro or a combination of herbs for any pasta sauce, toast spread or appetizer dip.
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