Recipe - Pesto Genovese

2 To 3 cups fresh basil
leaves
3 tablespoon Pine nuts
2 Cloves garlic
One fourth teaspoon Salt
One half cup Olive oil
One half cup Parmesan cheese,grated

Cherry tomatoes for garnish

Place all ingredients except oil in a food processor or blender Process,
quickly, to a puree. With machine running, gradually add oil until
absorbed. Toss with 1 pound fresh, hot pasta (vermicelli, linguini, and so
forth). Serve hot. Garnish with cherry tomatoes.

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