Combine in blender or food processor until well mixed:  

- 1/2 cup pine nuts or walnuts
- 1 large garlic clove, chopped
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt

Continue to blend along with 1/2 of:

- 2-3 cups fresh pressed basil leaves, washed

and a little more than 1/2 of:

- 1 cup extra virgen olive oil

until mixture begins to pureé. Add the remaing basil and olive oil until pesto reaches a runny consistency. Add:

 - 1/2 cup grated parmesan cheese

prodding carefully with a spatula until well mixed. Serve over hot, 'al dente' pasta. Refrigerate unused portion in a sealed jar and consume within 1-2 weeks.

(Another) Pesto Recipe

• 2 cups fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/2 cup Olive oil
• 3 tablespoons pine nuts or walnuts
• 3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.