Recipe - Creamy Basil Pesto

2 cup Fresh basil leaves
2 lg Garlic cloves
One half cup Freshly grated Parmesan
3 tablespoon Fresh wholemilk ricotta
One half cup Walnuts
One half cup Olive oil
Salt & freshly ground pepper

Combine the basil, garlic, Parmesan, ricotta and walnuts in a food
processor or blender. Process to mix. With the machine running, slowly add
the olive oil. Season to taste with salt and pepper and process to desired
consistency. Let stand 5 minutes before serving.

From: PESTO! by Dorothy Rankin (The Cook's Garden Catalog Spring/Summer
1993, pg. 88)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini