Recipe - Pesto Sauce

1 qt Tender young basil leaves*
* tightly packed
washed and patted dry on
paper towels
2 md Garlic cloves
peeled and halved
1/3 cup Pignoli (pine nuts)
6 tablespoon Unsalted butter
at room temperature
2 tablespoon Good, fruity olive oil
One half teaspoon Salt
1/8 teaspoon Freshly ground black pepper

You can buzz up this pesto in no time flat in a food processor or blender.
Serve over hot, cooked spaghetti (this will dress about 1 pound), toss
lightly to mix, then pass plenty of freshly grated Parmesan cheese. PLACE
ALL INGREDIENTS in a food processor fitted with the metal chopping blade
and buzz to a fine paste (about 1 minute nonstop). Makes 1 Cup

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