Pesto - cooking recipe

Ingredients

2 bunches fresh basil (approximately 3 to 4 c.)
1 1/2 c. grated Parmesan cheese (Romano, if you prefer)
1 1/2 c. finely chopped pine nuts or walnuts
1 1/4 c. olive oil
2 to 3 cloves fresh garlic

Preparation

Place basil leaves (no stems; unwashed), garlic cloves and small amount of oil in food processor.
Continue to add oil until thick and pasty and leaves are all blended.
Add grated cheese. Blend slowly.
Remove from food processor and mix in pine nuts or walnuts.
Serve over hot linguine.
Makes 3 to 4 cups.
Pesto can be frozen or refrigerated.