Pesto Sauce

In addition to using as a sauce for pasta, this may be spread on broiled meats or chicken, added to soups for extra flavor, or used as a seasoning for salad dressing. A little may be combined with mayonnaise for a vegetable dip; or serve over steamed fresh vegetables or new potatoes.

2 cups fresh basil leaves, firmly packed
    (about 4 bunches of basil)
3 cloves garlic, minced
1/2 cup pine nuts
1 cup parsley (optional)
1/2 cup freshly-grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 to 1 cup olive oil

Puree all ingredients in a blender or food processor. If a food processor is used, as little oil as possible should be used — no more than 1/2 cup. Put sauce into jars, pour a light film of oil on top, and cover with lids. Leave a small space between the top of the oil and the lids if the jars are to be frozen. Refrigerate up to 2 months, or freeze up to 1 year.

Serve with lightly buttered, freshly cooked pasta.