Pesto Sauce

Wash basil and dry leaves carefully. Place in bowl of blender with remaining ingredients except olive oil. If you plan to keep the sauce over the winter, do not add cheese at this point, but stir it in when you are ready to use it. Add 2 tsp oil and blend, scraping sides of blender or food processor. Gradually add remaining oil until the texture is like mayonnaise or creamed butter. Makes 2 c.

Basil 3c leaves
Garlic 3 cloves
Salt/Pepper
Nuts 0.5c pignoli
Cheese, Parmesan 6T
Olive Oil 0.5- .75 c