Pesto Genovese

Ingredients:

6 (or 4 large) Cloves garlic

15 large basil leaves (approx.) or large handful

2 Sprigs parsley

6 Tbs. Parmesan cheese

1/3 Cup Pine or walnuts (roast the nuts for more flavor)

1/2 tsp. salt

1/2 cup Olive oil

Directions:

In Vitamix blender or with a mortar and pestle, crush, mix and blend garlic, basil, parsley, Parmesan cheese, nuts and salt to a paste. Still blending, gradually add the olive oil, a little at a time, and then mix thoroughly to a smooth sauce.

To serve with hot pasta, add it to the dish along with a lump of butter. Toss quickly and serve piping hot with freshly grated Parmesan cheese.

Leftover pesto may be covered with a little oil and kept in the refrigerator or freezer. Makes 3/4 cups to 1 cup of sauce.

A little pesto stirred into minestrone makes Minestrone Genovese.

You can use the sauce in so many pasta dishes or even as a sandwich spread; it's pure flavor.