1 cup fresh basil leaves washed and tightly packed 

2 cloves garlic (crushed) 

1/2 cup toasted pine nuts or walnuts (you can toast them in a pan in the oven - bake 10 minutes at 400 degrees but watch them carefully, you can burn them before you know it) 

1/4 teaspoon ground pepper 

1/4 cup olive oil

1 cup grated fresh Parmesan or Romano cheese

Directions:

In a blender combine basil, garlic, pine nuts, pepper and olive oil. Blend at a high speed until smooth, then put the paste in a bowl and add Parmesan cheese. 

Now it's ready to fold into your favorite pasta. I use about 1/2 cup of pesto per pound of cooked pasta. What you don't use, you can freeze. What great use for all that extra basil! Try Cinnamon Basil. Wonderful!