PESTO GEOVESE

2-1/2 Firmly Packed Basil Leaves, Chopped
2 Cloves Garlic, Pressed
1/2 Cup Pine Nuts, Chopped
1/2 Cup Freshly Grated Parmesan Cheese
(1oz) 1/2 Cup Olive Oil
Salt to Taste

Whirl together in a food processor or a blender: basil, nuts, garlic and cheese until well mixed. Then add olive oil in slow, steady stream until a smooth paste is formed. Add salt to taste. (Serves 6)

Pesto may be kept refrigerated for several weeks in a air-tight container. Cover the sauce with a thin layer of olive oil to prevent discoloration.