Recipe for Pesto

Pesto
Better Homes and Gardens Italian Cookbook
1 Cup firmly packed snipped fresh basil
½ cup snipped parsley
½ cup grated parmesan or Romano cheese (2oz)
¼ Cup pine nuts, walnuts, or almonds
1 to 2 cloves of garlic, quartered
1/3 Cup olive oil or cooking oil
Place basil, parsley, cheese, nuts, garlic, and ¼ tsp salt in a blender or food processor. Cover and blend with pulse action until paste forms.
When the blender is running slowly, gradually add oil and blend till consistency of soft butter. Refrigerate or freeze till used. Thaw pesto, if frozen. Toss with hot cooked and buttered pasta. (use about ½ cup pesto to about 6 oz od pasta). Serve immediately. Or serve pesto to top soups, vegetables, fish, or meats. Make about 1 Cup pesto.