Pesto Genovese - cooking recipe

Ingredients

4 to 6 garlic cloves, chopped fine
16 large fresh basil leaves
2 parsley sprigs
6 Tbsp. Parmesan cheese
1/4 c. chopped pine nuts or walnuts
1/2 tsp. salt
1/2 c. olive oil (do not substitute)

Preparation

In electric blender, blend all ingredients except the oil to a smooth paste.
Slowly blend in oil and stir until smooth.
Serve with hot pasta; toss pasta with 1 to 2 tablespoons butter with pesto to taste.
Leftovers may be placed in a small jar, covered with olive oil and refrigerated.
Makes about 3/4 to 1 cup sauce.